2026 OIV CONGRESS: 47TH WORLD CONGRESS OF VINE AND WINE

This page contains an index consisting of author-provided keywords.

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- Adaption strategies	DryVineyard - Viticultural management in Luxembourg under increasingly drier summer conditions
- Drought resistant rootstocks	DryVineyard - Viticultural management in Luxembourg under increasingly drier summer conditions
- Field grafting	DryVineyard - Viticultural management in Luxembourg under increasingly drier summer conditions
- Soil cover and water conservation	DryVineyard - Viticultural management in Luxembourg under increasingly drier summer conditions
- Viticultural management in Luxembourg under increasingly drier summer conditions	DryVineyard - Viticultural management in Luxembourg under increasingly drier summer conditions
-Emerging Wine Regions	Developing a Sustainability Standards System for Emerging Wine Regions: The Case of the Eastern Foothills of the Helan Mountains, Ningxia, China
-Governance	Developing a Sustainability Standards System for Emerging Wine Regions: The Case of the Eastern Foothills of the Helan Mountains, Ningxia, China
-Green Transition	Developing a Sustainability Standards System for Emerging Wine Regions: The Case of the Eastern Foothills of the Helan Mountains, Ningxia, China
-Helan Mountains	Developing a Sustainability Standards System for Emerging Wine Regions: The Case of the Eastern Foothills of the Helan Mountains, Ningxia, China
-Sustainability Standards	Developing a Sustainability Standards System for Emerging Wine Regions: The Case of the Eastern Foothills of the Helan Mountains, Ningxia, China
1
1-HER	Evaluation of oxidative susceptibility in Chardonnay wines through 1-hydroxyethyl radical formation kinetics and Strecker aldehydes quantification
2
2003 UNESCO Convention	Living Vitivinicultural Heritage: The 2003 UNESCO Convention in Action
A
ABA	Changes in sugar, anthocyanin and ABA accumulation in response to cluster thinning and girdling in ‘Jumeigui’ grape
abiotic stress	A Sustainable Viticulture Method Adapted to the Cold Climate Zone in China
abnormal plantlets	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Accessibility	Equitable Access to Consumer Information in Digital Wine Labels: Identifying Accessibility Gaps in Emerging Regulatory Frameworks.
Acetic acid production	QTL Mapping and Cross-Pathway Metabolic Remodeling Mechanism of Acetic Acid Production in Saccharomyces cerevisiae from the Ningxia Wine Region
Acid	The effect of removing leaf from distal shoots on grape sugar acid balance and fruit quality
acidity	National Innovation Project on the Adaptation of Grape Varieties to Climate Change (VIDCLIMA)
acids	Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
Adaptation potential	Evaluating the Potential of the Indigenous Telti Kuruk Grapevine Cultivar as an Adaptive Strategy for Sustainable Viticulture under Climate Change Conditions
Adaptive enology	Structural characteristics of grape berries as a tool for developing adaptive enological technologies for PIWI wines under climate variability conditions
adaptive oenology	Innovation and Industrial Application of Chinese Indigenous Wine Yeast Resources
added value	Geographical indications in the Wine sector : a resilient legal economic and very original French organisation system in a changing market
additives	Improving the taste and mouthfeel of dealcoholised wines
Advanced integrated labels	New inorganic and isotopic signatures for the high geographical resolution of wines for advanced traceability and quality assessment of trade in the wine sector: integration in a new generation of smart labels
aging	Comparative Effects of Ceramic Vessels and Conventional Aging Containers on the Chemical Composition, Sensory Attributes, and Consumer Perception of Wine
AGRARIAN	Why aren’t farmers using precision viticulture frequently? AGRARIAN case study as a model
Agrarian Law	Terroir and Economic Integration: Regulation of Uruguayan Wine Geographical Indications in the European Union–Mercosur Agreement
agritourism	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Agronomic and socio-economic trade-offs	Multiple pathways to resilient and sustainable viticulture: Understanding winegrowers’ priorities and trade-offs in vineyard management in North-Eastern Italy
Agroscope	New Grapevine Varieties: Legal Challenges and Regulatory Implications The Agroscope–INRAE Case
AI	Viticulture and AI: The Ethical Balance Between Innovation and Equity Review on AI and Deep learning applications for Wine classification
alcohol	Health Challenges and Future Development Trends of Sweet Wines Issues with the definition of alcohol and its measurement in dealcoholized wines
Alcohol consumption patterns	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students
alcohol monopoly	Title: Wine Demand and Pricing under Monopoly Retail: Composition Bias and Within-Product Demand from a National Alcohol Monopoly, 2009–2024
alcohol reduction	Effects of Membrane Alcohol Reduction on Key Aroma Compounds, Including Rotundone, in Austrian Grüner Veltliner
alcoholic beverage	Method for the Determination of Volatile Compounds in Spirits and Wines Using Ethanol as a Reference Substance
alcoholic fermentation	From amino acids to aroma: assessment of grape aroma potential The effect of skin contact fermentation on the analytical profile and kinetics of naturally sweet “Pedro Ximénez” wines The role of oxygen and nitrogen in the production of yeast-derived aroma compounds
alcoholic–malolactic co-fermentation	Characterization of Aroma Enhancement by Lactobacillus brevis LB-21 Mediated Three-Strain Alcoholic–Malolactic Co-Fermentation in Wine
Aldehydes	Characterization of the Carbonyl Profile in Traditional Method Sparkling Wines: Evolution During Aging and Sensory Impact
alginic acid	Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate
altered phenology	Exploring Gamma Irradiation as a Tool for Intra-varietal Improvement towards Climate Resilience: Effects on Cluster, Canopy, and Grape Traits in a Pinotage Mutant population
Altitude	Phenolic and Volatile Characterization of Grapes and Wines from High-Altitude Vineyards in Yunnan, China: Implications for Maturity Assessment
Amino acid remodeling	Synergistic Malolactic Fermentation under Climate Change-Driven Cross-Stress: Amino Acid Remodeling and Metabolic Rewiring by a Novel Oenococcus oeni and Lactiplantibacillus plantarum Consortium
ampelography	Armenian relict grapevine diversity: a genetic resource for climate-resilient and sustainable viticulture Comparison of Classical and Digital Ampelography: From Morphological Identification to Numerical Analysis in Viticulture
analysis	Issues with the definition of alcohol and its measurement in dealcoholized wines
Analytical methodologies	Quantifying the greenness of wine analysis using GWAPE
analytical testing	International proficiency testing results for the analysis of wildfire impact markers.
antagonistic yeasts	Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea
Anthocyanin	Changes in sugar, anthocyanin and ABA accumulation in response to cluster thinning and girdling in ‘Jumeigui’ grape Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
Anthocyanin extraction	Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines
anthocyanins	Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking
Anthropology	Social Sustainability of the Wine Industry in the Dry-Hot Valley of Shangri-La, Southwest China – An Anthropological Perspective
Anti-inflammatory activity	Phenolic Profile and Biological Activity of Commercial Dealcoholized Wines
Antifungal volatile metabolites	Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine
Antioxidant	Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin
antioxidant activity	Polyphenolic Potential of Grapes and Their By-Products as a Basis for Functional Food Concentrates for Health Support under Conditions of Increased Oxidative Stress Utilization of grape pomace for the production of polyphenol-rich extracts as a sustainable approach in enology
Antioxidant capacity	Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
antioxidant enzymes	Physiological study on stage-specific defense of grape cultivars with different resistance against downy mildew
Arid agriculture	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Armenia	Armenian relict grapevine diversity: a genetic resource for climate-resilient and sustainable viticulture
Arneis	Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines
Aroma	Hyperoxygenation and turbidity adjustments in white and rosé juices monitored via the oxidation reduction potential: insights from 3 vintages Does the spinning cone spin your dealcoholized wine’s aroma away? Development and Application of Endophytic Filamentous Fungi for Wine Production The effect of removing leaf from distal shoots on grape sugar acid balance and fruit quality
aroma analysis	Comparative Characterization of the Volatile and Sensory Profiles of Alcohol-Free Wines Produced by Membrane and Thermal-Based Dealcoholisation Technologies
Aroma descriptor	Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis
Aroma fingerprint	Cultivar-Specific Divergence in Volatile Aroma Profiles of Heat-Stressed Grapes Uncovered via GC×GC-TOFMS
Aroma precursors	From amino acids to aroma: assessment of grape aroma potential
Aroma profiles	Climate-Adaptive Wine Acidification and Flavour Modulation Using Lachancea thermotolerans
aroma recovery	From Niche to Strategy: Innovation and Challenges in Dealcoholized Wines
aroma retention	Adaptive technologies for the production of de-alcoholized wine using Ukrainian climate-resilient grape varieties
aromatic complexity	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices
Artifical Intelligence	Towards an OIV Wine Data Space: A Global Architecture for Trusted AI in Viticulture
artificial intelligence	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI AI-based virtual assistants in wine tourism marketing: BOBALIA, a conversational assistant for the sector.
Asoleado	Tangible and intangible heritage of rainfed Maule viticulture: territory, campesino knowledge, and the valorization of old vineyards
Aspergillus vine canker	Susceptibility of table grape cultivars and colonization mechanisms of Aspergillus spp. in grapevines
assimilation rate	Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
Astringency	Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms Optimizing Phenolic Composition and Sensory Balance in High-Tannin Grape Cultivars through Vineyard and Winemaking Practices
Astringency perception	Deciphering the Molecular Basis of Cabernet Sauvignon Astringency: Effects of Pectolytic Enzymes on Wine Polysaccharides and Polyphenols
Asymmetry	Strategic Room for Manoeuvre of Wine Players under Increasing Retail Concentration
authenticity	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Autochthonous Grape varieties	Non-Saccharomyces Yeasts for Climate Change Adaptation in Red Winemaking: Autochthonous and International Grape Varieties in Montenegro
Autochthonous varieties	Ancient Grapevine Varieties as a Strategic Resource for the Viticulture of the Future
B
Bacillus velezensis	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Barbera	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Base wine	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines
behavioural intention	Understanding Online Wine Purchasing Behaviour in Portugal: An Extended Technology Acceptance Model Approach (TAM)
beibinghong	Research progress on cultivation and Brewing characteristics of Beibinghong grapes
benchmarking	Multidimensional Wine Tourism Comparative Analysis of Three OIV Regions (Bordeaux, France; Ningxia, China; and Mendoza, Argentina): An Integrated Indicator System for Assessing Economic Resilience in a Changing Wine Market
Bentonite Fining	Quality and Stability Indices Associated with the Use of Aspergillopepsin-I During Fermentation
Berries quality	Targeted root-zone irrigation enhances grape berries and wine quality by controlling soil water-nutrient flow and shaping root structure
berry brush	Effects of Gibberellic Acid on Berry Brush Development and Berry Drop in 'Kyoho' Grape
berry composition	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Berry growth	Impact of the water deficit on grapevine single berry ripening
berry quality	Building resilient viticulture in face of climate change with multidisciplinary approaches in China Harnessing microbial terroir for climate-resilient viticulture and berry quality Effects of Organic Mulching on Grape Berry Quality and Epiphytic Microorganisms
Bilibili	A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court
bio-stimulant	Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
bioacidification	A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification
bioactive compounds	Integrated Valorization of White Wine Lees: Mechanistic Antioxidant Fingerprinting of Subcritical Water Extracts for Sustainable SO₂ Reduction
Bioanalysis	Grape Chemistry and Human Health: From Vineyard to Table and Now to Clinic
Bioavailability	Grape Chemistry and Human Health: From Vineyard to Table and Now to Clinic
Biodiversity	Designing a Regenerative Transition Pathway for Vineyards: Lessons from a Brazilian Boutique Winery in a Humid Subtropical Region
biodiversity enhancement	Cover Crops in Irrigated Vineyards under Arid Conditions: Long-Term Evidence from Argentina
Bioelectrical diagnostics	Bioelectrical Express Diagnostics of Grapevine Planting Material Viability: Field Validation of the PhytoTester System in Phytosanitary Certification Processes
biological acidification	Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Biological aging	Treatment of white wine with supercritical CO₂ as a stabilization technology prior to biological aging: a sustainable alternative to the use of sulfur dioxide
Biological control	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine Biocontrol potential of endophytic fungi and bacteria isolated from wild grapevines Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Biologycal and Physical techniques	Hybrid dealcoholization strategies: integration of biological methods and physical techniques to produce quality dealcoholized and partially dealcoholized wines
Bioprotection	Combining bioprotection with conventional winemaking: co-fermentation of Lachancea thermotolerans and Metschnikowia pulcherrima under sulfur dioxide stress
Bitterness	Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms
Blaufränkisch	Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
Block chain	New inorganic and isotopic signatures for the high geographical resolution of wines for advanced traceability and quality assessment of trade in the wine sector: integration in a new generation of smart labels
Bordeaux	Climate Resilience and Adaptive Wine Supply Chains: A Cross-Regional Comparison between Bordeaux and Prosecco
Botrytis cinerea	Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine
Bottle aging	Hyperoxygenation and turbidity adjustments in white and rosé juices monitored via the oxidation reduction potential: insights from 3 vintages
breeding	INRAE and IFV, Two Partners Committed to the Development and Dissemination of Resistant Varieties
breeding for cold- and drought- resistance	Genetic analysis of water index in F1 hybrids between 'Ecolly' and 'Dunkelfelder' for cold- and drought- resistance breeding
breeding for cold-resistance	Genetic analysis and comprehensive evaluation of semi-lethal temperature in F1 progrny of intraspecific hybridization between ‘Dunkelfelder’ and ‘Ecolly’
breeding method	Intraspecific recurrent selection in Vitis vinifera L.: An effective method for breeding grapevine with high quality and comprehensive stress resistance
breeding methods	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Brewing characteristics	Research progress on cultivation and Brewing characteristics of Beibinghong grapes
Browning	Hyperoxygenation and turbidity adjustments in white and rosé juices monitored via the oxidation reduction potential: insights from 3 vintages
buffer capacity	Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking
Bulked segregant analysis sequencing (BSA-seq)	QTL Mapping and Cross-Pathway Metabolic Remodeling Mechanism of Acetic Acid Production in Saccharomyces cerevisiae from the Ningxia Wine Region
Burgundy	Between Innovation and Terroir: Burgundy Pinot Noir Producers Facing New Genomic Techniques
By-product valorisation	Global grape juice market and emerging opportunities: insights from major producing countries
By-products	Keys to a circular transition in the wine industry: innovation and symbiosis
C
Cabernet Gernischt	Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis
Cabernet Sauvignon	Glycan microarray reveals the variations of grape berry polysaccharide structural alteration during maturation under different ripening peroid length. Deciphering the Molecular Basis of Cabernet Sauvignon Astringency: Effects of Pectolytic Enzymes on Wine Polysaccharides and Polyphenols Synergistic effects of grape pomace biochar on wine grape quality improvement, vineyard soil nutrients, and carbon sequestration Native non-Saccharomyces yeasts as a strategy for the production of reduced-alcohol Cabernet Sauvignon and Carmenère wines: effects on the aromatic profile and sensory quality Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content
calcium tartrate instability	Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate
calidad	Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
calidad enológica	Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas
cambio climático	Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas
Candidate gene screening	QTL Mapping and Cross-Pathway Metabolic Remodeling Mechanism of Acetic Acid Production in Saccharomyces cerevisiae from the Ningxia Wine Region
canopy reflectance indices	Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
Cap submersion	365-Day Extended Maceration Preserving Wine Integrity Under a Self-Generated CO₂ Atmosphere
caravaning	Wine Tourism and Mobility: Caravaning Experiences in Wine Regions
carbon isotopic composition	Methodological approach to studying the origin of tartaric acid contained in wine products
Carmenère	Native non-Saccharomyces yeasts as a strategy for the production of reduced-alcohol Cabernet Sauvignon and Carmenère wines: effects on the aromatic profile and sensory quality
Carotenoids	Effect of leaf removal on profile and content of norisoprenoids and carotenoids in Tannat grapes from Uruguay
Cascading biorefinery	Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
cell wall	Glycan microarray reveals the variations of grape berry polysaccharide structural alteration during maturation under different ripening peroid length.
certification	Building Vitivinicultural Sustainability from a Territorial Scale: The Experience of Uruguay
Challenge-based innovation	Entrepreneurial Ecosystems for Wine Innovation: Insights from HackaVitis and StartupLab
challenges	Global Trends and Strategic Challenges in Wine Tourism - Insights from an International Survey
Changing Market	No and Low alcohol wine in the EU legal framework: resilient legal model in a transforming market.
Characteristic flavor compounds	Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation
Chardonnay	Evaluation of oxidative susceptibility in Chardonnay wines through 1-hydroxyethyl radical formation kinetics and Strecker aldehydes quantification Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments
Charmat method	Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties
chatbot	AI-based virtual assistants in wine tourism marketing: BOBALIA, a conversational assistant for the sector.
chemometrics	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables
Chemotherapy for virus elimination	Study on Virus Detection and Virus Elimination Techniques for Wine Grape Cultivars
Chile	Wine diplomacy as a form of cultural power: contemporary strategies for international outreach
China	Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education The Historical Evolution of Perception and Local Narrative Construction of Wine Health Preservation in China Clustering the Vines: How Regional Agglomeration Promotes Cultivated Wine Grape in China The Strategic Process of China's Wine Industry's Resilience Reconstruction and Recovery
China and France	Fiscal and Circulation Structures in Wine Markets: Accessibility Thresholds and Daily-Consumption Market Formation in China and France
China's wine industry	Village-Level Terroir Units as a Multi-Dimensional Value Framework for China's Wine Industry: A Grounded Theory Study
Chinese flavour profiles	A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court
Chinese Oak	The Research and Application of Chinese Oak in Wine Production
Chinese wine	Current State and Development Trend of China’s Wine Industry Characteristics and Distribution of Wine Regions in China
Chromatic characteristics	Understanding the Stability of Dealcoholised Wines: Insights from a 12-month evolution study
chromatic stability	Impact of Bulk Transportation and Deoxygenation on Oxygen Uptake and Color Stability of White Wines
circular economy	Integrated Valorization of White Wine Lees: Mechanistic Antioxidant Fingerprinting of Subcritical Water Extracts for Sustainable SO₂ Reduction Keys to a circular transition in the wine industry: innovation and symbiosis Beyond Wine: Circular Economy and Value Extension through Oak Barrel Reuse in Coffee Aging Utilization of grape pomace for the production of polyphenol-rich extracts as a sustainable approach in enology Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
circular winemaking	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices
circulation structure	Fiscal and Circulation Structures in Wine Markets: Accessibility Thresholds and Daily-Consumption Market Formation in China and France
Citizen science	Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
classic	Comparison of Classical and Digital Ampelography: From Morphological Identification to Numerical Analysis in Viticulture
Clean-label wine additives	Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
Climas cálidos	Variedades locales como recurso para la adaptación y diversificación del viñedo en regiones de clima cálido
climate	Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
Climate adaptation	Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil Adaptation of Ukrainian Viticulture to Climate Change and Geopolitical Challenges
Climate change	Building resilient viticulture in face of climate change with multidisciplinary approaches in China Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region Co-construction of the sustainability approach for Geographical Indications in the French wine sector Native non-Saccharomyces yeasts as a strategy for the production of reduced-alcohol Cabernet Sauvignon and Carmenère wines: effects on the aromatic profile and sensory quality Harnessing microbial terroir for climate-resilient viticulture and berry quality Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking VITILIENCE: A network of 17 innovative demonstrators aimed at improving the resilience of French vineyards to climate change Evaluating the Potential of the Indigenous Telti Kuruk Grapevine Cultivar as an Adaptive Strategy for Sustainable Viticulture under Climate Change Conditions Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon Climate Resilience and Adaptive Wine Supply Chains: A Cross-Regional Comparison between Bordeaux and Prosecco Integrated Approaches to Resilient and Sustainable Grape Production: Challenges and Adaptation Strategies in the Douro Demarcated Region
climate change adoption techniques	Non-Saccharomyces Yeasts for Climate Change Adaptation in Red Winemaking: Autochthonous and International Grape Varieties in Montenegro
Climate resilience	From Genes to Glass: Industry Readiness and Regulatory Pathways for Genome Editing in the Wine Sector Designing a Regenerative Transition Pathway for Vineyards: Lessons from a Brazilian Boutique Winery in a Humid Subtropical Region
Climate variability	Structural characteristics of grape berries as a tool for developing adaptive enological technologies for PIWI wines under climate variability conditions
climate-resilient grapes	Adaptive technologies for the production of de-alcoholized wine using Ukrainian climate-resilient grape varieties
Clinical study	Grape Chemistry and Human Health: From Vineyard to Table and Now to Clinic
Clonal variability	Evaluating the Potential of the Indigenous Telti Kuruk Grapevine Cultivar as an Adaptive Strategy for Sustainable Viticulture under Climate Change Conditions
Closure	Not Just a Seal: a 6-Years Study on Wine Closures as Oenological Tools for Modulating Quality and Shelf-Life
Cluster microclimate	Effects of the double long curtain canopy system on wine grape volatiles in the hottest climate of the Turpan-Hami basin: an integrated volatile and sensory perspective
Cluster thinning	Changes in sugar, anthocyanin and ABA accumulation in response to cluster thinning and girdling in ‘Jumeigui’ grape
Co-construction	Co-construction of the sustainability approach for Geographical Indications in the French wine sector
Cognitive resilience	Grape Chemistry and Human Health: From Vineyard to Table and Now to Clinic
cold and drought-resistant grape varieties	Natural overwintering survival analysis and physiological index changes of different grape varieties (lines) in the eastern foothills of Helan Mountain
cold climate zone	A Sustainable Viticulture Method Adapted to the Cold Climate Zone in China
Collective Branding	The Nomos of Wine Territories: A TCCM Review of Territorial, Collective, and Shared Brands
collective intelligence	Two Views of Barolo: Expert Scores, Collective Ratings, and the Economics of Quality Signals in Regulated Appellations
Color	Development and Application of Endophytic Filamentous Fungi for Wine Production
Color intensity	Climate-Adaptive Wine Acidification and Flavour Modulation Using Lachancea thermotolerans
Color stability	Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines
colour	Comparative Characterization of the Volatile and Sensory Profiles of Alcohol-Free Wines Produced by Membrane and Thermal-Based Dealcoholisation Technologies
combination	VITILIENCE: A network of 17 innovative demonstrators aimed at improving the resilience of French vineyards to climate change
Complex Thought	The Mediated Wine Experience: A Conceptual Framework for Understanding How Wine Narratives Become Experiences
component composition	Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
composición fenólica	Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
composite indicators	Multidimensional Wine Tourism Comparative Analysis of Three OIV Regions (Bordeaux, France; Ningxia, China; and Mendoza, Argentina): An Integrated Indicator System for Assessing Economic Resilience in a Changing Wine Market
composition bias	Title: Wine Demand and Pricing under Monopoly Retail: Composition Bias and Within-Product Demand from a National Alcohol Monopoly, 2009–2024
Compound-specific isotope ratio	Moscato Giallo: Aroma Characterization by GC-MS/MS and Stable Isotope Ratio Analysis of the Major Volatile Compounds
CoMPP	Glycan microarray reveals the variations of grape berry polysaccharide structural alteration during maturation under different ripening peroid length.
Compuestos fenólicos	Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas
computer	Comparison of Classical and Digital Ampelography: From Morphological Identification to Numerical Analysis in Viticulture
conductance	Stem water potential and soil moisture affected by deficit irrigation frequency during summer in cv. Tempranillo in D.O. Ribera del Duero
Conductivity	A new Rapid Method for the Determination of Alcohol Content in Wines
Coniella vitis	Effects of pre-fermentation thermal and microwave maceration on phenolic and aroma profiles of red wine produced with Coniella vitis-infected grapes
conservation models	Joint background study between the FAO International Treaty on Plant Genetic Resources for Food and Agriculture and the International Organisation of Vine and Wine on the relevance of the conservation and sustainable use of grape.
Conservation Tillage	The impact of conservation tillage measures on soil physicochemical properties, enzyme activity, and microbial community in wine grape vineyards in the Eastern Foothills of the Helan Mountains,Ningxia
Constructivist Market Studies	Winter wines in Brazil: behind the scenes of a market under construction
consumer acceptance	Beyond alcohol: how health and active lifestyles shape Italian consumers' openness toward dealcoholized wine
consumer behavior	Sensory Preferences and Key Driving Factors of Wine Consumers in Beijing and Jiangsu-Zhejiang-Shanghai Regions
consumer education	Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education
Consumer information	Equitable Access to Consumer Information in Digital Wine Labels: Identifying Accessibility Gaps in Emerging Regulatory Frameworks.
Consumer preference	Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain Adapting new wine products for the Chinese market: A sensory-driven case study of consumer preferences in Beijing and Yinchuan
Consumer preferences	Shaping New Pricing Paradigms in the Global Wine Sector: A Hedonic Price Analysis of the Emerging NoLo Wine Market
Consumer rights	Equitable Access to Consumer Information in Digital Wine Labels: Identifying Accessibility Gaps in Emerging Regulatory Frameworks.
consumption values	Segmenting the Global Wine Tourist: How Cultural Values Shape Experience Preferences Across Traditional and Emerging Markets
control of origin and authenticity of wine components	Tartaric acid – a key component for the wine industry: issues relating to the regulation of production and trade
Correlation	Microbial diversity during wine fermentation in Beijing region and its influence on wine flavor
Cover crops	Cover Crops as a Tool for Managing Excessive Vine Vigour in cv. Istrian Malvasia
Craft wineries	Building Sustainable Wine Destinations: The Contribution of Craft Wineries, Hospitality Businesses and Sommeliers in Ukraine
critical period	Natural overwintering survival analysis and physiological index changes of different grape varieties (lines) in the eastern foothills of Helan Mountain
Crop management	Integrating Geophysical Soil Mapping and Weather Data for Climate-Resilient Viticulture in Moldova
crop wild relatives	Joint background study between the FAO International Treaty on Plant Genetic Resources for Food and Agriculture and the International Organisation of Vine and Wine on the relevance of the conservation and sustainable use of grape.
cryo-conservation	Joint background study between the FAO International Treaty on Plant Genetic Resources for Food and Agriculture and the International Organisation of Vine and Wine on the relevance of the conservation and sustainable use of grape.
cryoconcentrate	Adaptive technologies for the production of de-alcoholized wine using Ukrainian climate-resilient grape varieties
Cryotherapy for virus elimination	Study on Virus Detection and Virus Elimination Techniques for Wine Grape Cultivars
cultivar	National Innovation Project on the Adaptation of Grape Varieties to Climate Change (VIDCLIMA)
Cultivar susceptibility	Susceptibility of table grape cultivars and colonization mechanisms of Aspergillus spp. in grapevines
Cultivar-specific	Cultivar-Specific Divergence in Volatile Aroma Profiles of Heat-Stressed Grapes Uncovered via GC×GC-TOFMS
Cultivar-specific response	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Cultivar–rootstock optimisation	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia
Cultivated wine grape area	Clustering the Vines: How Regional Agglomeration Promotes Cultivated Wine Grape in China
cultivation	Research progress on cultivation and Brewing characteristics of Beibinghong grapes
cultural adaptation	Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education
cultural capital in wine	Wine's Meaning Crisis: Cultural Continuity as a New Global Paradigm
cultural diplomacy	Wine diplomacy as a form of cultural power: contemporary strategies for international outreach
cultural values	Segmenting the Global Wine Tourist: How Cultural Values Shape Experience Preferences Across Traditional and Emerging Markets
customer experience	AI-based virtual assistants in wine tourism marketing: BOBALIA, a conversational assistant for the sector.
D
Data Governance	Towards an OIV Wine Data Space: A Global Architecture for Trusted AI in Viticulture
data integration	Digital Infrastructure for Wine Economics: A Platform Approach to Cross-Country Data Integration and Industry–Academic Knowledge Transfer
data quality	The Problem of Wine Entity Matching in the Integration of Heterogeneous Data Sources
dealcoholisation technologies	From Niche to Strategy: Innovation and Challenges in Dealcoholized Wines
Dealcoholization	Hybrid dealcoholization strategies: integration of biological methods and physical techniques to produce quality dealcoholized and partially dealcoholized wines
dealcoholized	Comparative Characterization of the Volatile and Sensory Profiles of Alcohol-Free Wines Produced by Membrane and Thermal-Based Dealcoholisation Technologies
dealcoholized wine	From Niche to Strategy: Innovation and Challenges in Dealcoholized Wines Shaping New Pricing Paradigms in the Global Wine Sector: A Hedonic Price Analysis of the Emerging NoLo Wine Market Efficacy studies on glycolipids to inactivate spoilage organisms in wine and dealcoholized wine Beyond alcohol: how health and active lifestyles shape Italian consumers' openness toward dealcoholized wine Adaptive technologies for the production of de-alcoholized wine using Ukrainian climate-resilient grape varieties
Dealcoholized wines	Improving the taste and mouthfeel of dealcoholised wines Phenolic Profile and Biological Activity of Commercial Dealcoholized Wines No and Low alcohol wine in the EU legal framework: resilient legal model in a transforming market. Does the spinning cone spin your dealcoholized wine’s aroma away?
Decision support system	Development and Application of an Intelligent Management System (“SEE_DM”) for Grape Downy Mildew Control
Decision-making	Sustainability Maturity as a Strategic Capability in Wine Production Systems: Contributions from the BaccuS 2.0 Framework
Decision-making heterogeneity	Multiple pathways to resilient and sustainable viticulture: Understanding winegrowers’ priorities and trade-offs in vineyard management in North-Eastern Italy
Deep learning	Review on AI and Deep learning applications for Wine classification
Defects	Quality, Yield, and Drying Time According to Alternative Raisin Production Methods for Flame Seedless and Superior Seedless Grapes
Delayed harvest	Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality
demonstrators	VITILIENCE: A network of 17 innovative demonstrators aimed at improving the resilience of French vineyards to climate change
Design Thinking Methodology	Integrated Pest Management: Country-Specific Versus Cross-Border Insights
development trend	Current State and Development Trend of China’s Wine Industry
development trend of intelligent equipment	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
dietary orientation	Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain
differential thermal analysis	Genetic analysis and comprehensive evaluation of semi-lethal temperature in F1 progrny of intraspecific hybridization between ‘Dunkelfelder’ and ‘Ecolly’
Diffusible antifungal metabolites	Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea
Diffusion of Innovation	Behavioral and Structural Drivers of Indigenous Yeast Adoption in Swiss Viticulture
Digital early warning	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia
Digital inclusion	Equitable Access to Consumer Information in Digital Wine Labels: Identifying Accessibility Gaps in Emerging Regulatory Frameworks.
Digital passport	New inorganic and isotopic signatures for the high geographical resolution of wines for advanced traceability and quality assessment of trade in the wine sector: integration in a new generation of smart labels
digital platform	Digital Infrastructure for Wine Economics: A Platform Approach to Cross-Country Data Integration and Industry–Academic Knowledge Transfer
Digital sobriety	Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court
Digital Transformation in Agriculture	Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem
Digital wine labeling	Equitable Access to Consumer Information in Digital Wine Labels: Identifying Accessibility Gaps in Emerging Regulatory Frameworks.
direct carbonation	Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties
Direct sales	Experience economy in Brazil's winter wine tourism
Directed Vat Set Freeze-Drying Starter	Lentilactobacillus hilgardii Q19: a new malolactic fermentation bacteria for high ethanol wines
discovered cultivars	Armenian relict grapevine diversity: a genetic resource for climate-resilient and sustainable viticulture
Disease Resistance	Utilization of Wild East Asian Grapevine Germplasm for Developing Cultivars for Emerging Wine Markets
Disease suppression	Effects of grass cover on grape disease incidence and rhizosphere soil microbial communities in vineyards
dissolved oxygen	Impact of Bulk Transportation and Deoxygenation on Oxygen Uptake and Color Stability of White Wines
Distribution	The regulatory framework governing the distribution of wine worldwide, and an examination of the asymmetric effects on exporters and consumer access
Diversification	Keys to a circular transition in the wine industry: innovation and symbiosis
Double long curtain canopy	Effects of the double long curtain canopy system on wine grape volatiles in the hottest climate of the Turpan-Hami basin: an integrated volatile and sensory perspective
Double pruning	Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil Nutritional aspects on quality of ‘Syrah’ grapes under doble prunning in Cerrado
DOURO	Integrated Approaches to Resilient and Sustainable Grape Production: Challenges and Adaptation Strategies in the Douro Demarcated Region
Douro Demarcated Region	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Douro PDO wines	Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages
DOV	Quality, Yield, and Drying Time According to Alternative Raisin Production Methods for Flame Seedless and Superior Seedless Grapes
downy mildew	INRAE and IFV, Two Partners Committed to the Development and Dissemination of Resistant Varieties Novel mechanism of grapevine resistance against downy mildew Physiological study on stage-specific defense of grape cultivars with different resistance against downy mildew
DPPH kinetics	Integrated Valorization of White Wine Lees: Mechanistic Antioxidant Fingerprinting of Subcritical Water Extracts for Sustainable SO₂ Reduction
Drinking behavior	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students
drought	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region Impact of the water deficit on grapevine single berry ripening
drought stress	Transcriptome analysis under drought stress in grapes and functional identification of VvMYB1 in regulating grape drought response
dry red wine	Key odorants and Factors Driving Sweet Aroma in Northwest China Dry Red Wines
Dry wine	Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality
Dry-cold viticulture	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia
dry-farmed viticulture	Candidate viticultural terroir units in old País vineyards from coastal Maule Valley: from vine physiology to wine composition
Dynamic bayesian network	Climate-Adaptive Wine Acidification and Flavour Modulation Using Lachancea thermotolerans
E
e-commerce	Understanding Online Wine Purchasing Behaviour in Portugal: An Extended Technology Acceptance Model Approach (TAM)
early harvest	Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content
Early warning	Development and Application of an Intelligent Management System (“SEE_DM”) for Grape Downy Mildew Control
East Asian Grapevine Germplasm	Utilization of Wild East Asian Grapevine Germplasm for Developing Cultivars for Emerging Wine Markets
Eastern foothills of Helan Mountain	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia Differential Effects of Cover Crops on Soil Nutrients and Microbial Communities in Marselan Vineyards
Eastern Foothills of Helan Mountain Wine Region；	The Feasibility and Fundamental Issues of Establishing a Legal Appellation System for Wine in the Eastern Foothills of Helan Mountain, Ningxia.
EAT-26	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students
Eating disorders	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students
Ecologic Viticulture	Integrated Approaches to Resilient and Sustainable Grape Production: Challenges and Adaptation Strategies in the Douro Demarcated Region
ecological benefit	Resonance Between Ecological Benefits and Economic Performance on the Eastern Foot of Helan Mountain
ecological conditions	Characteristics and Distribution of Wine Regions in China
ecological product value realization	Resonance Between Ecological Benefits and Economic Performance on the Eastern Foot of Helan Mountain
econimic problems	New Grapevine Varieties: Legal Challenges and Regulatory Implications The Agroscope–INRAE Case
Economic Barriers	Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem
economic benefit	Resonance Between Ecological Benefits and Economic Performance on the Eastern Foot of Helan Mountain
economic resilience	Multidimensional Wine Tourism Comparative Analysis of Three OIV Regions (Bordeaux, France; Ningxia, China; and Mendoza, Argentina): An Integrated Indicator System for Assessing Economic Resilience in a Changing Wine Market
Edu-metaverse	A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court
Elevated structure drying	Quality, Yield, and Drying Time According to Alternative Raisin Production Methods for Flame Seedless and Superior Seedless Grapes
elite hybrid grapevine line ‘140902’(female parent ‘Syrah’ × male parent V. amurensis)	Characteristics and Mechanisms of Desiccation Resistance in the Hybrid Grape ‘140902’ (female parent ‘Syrah’ × male parent V. amurensis)
embryo rescue	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue
Endogenous CO₂ atmosphere	365-Day Extended Maceration Preserving Wine Integrity Under a Self-Generated CO₂ Atmosphere
Endophytes	Development and Application of Endophytic Filamentous Fungi for Wine Production
energy expenditure	Extracts of Dunkelfelder Grape pomace Increase the Metabolic Rate and Reduce Fat Deposition in Mice Maintained on a High-Fat Diet
Enose	Review on AI and Deep learning applications for Wine classification
enotourism	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
entity resolution	The Problem of Wine Entity Matching in the Integration of Heterogeneous Data Sources
Entrepreneurial ecosystems	Entrepreneurial Ecosystems for Wine Innovation: Insights from HackaVitis and StartupLab
entrepreneurial orientation	Greening the Vine: Sustainability Engagement among Italian Wine Cooperatives
environmental footprint	Environmental footprint of wine packaging: figures and best practices
Epiphytic Microorganisms	Effects of Organic Mulching on Grape Berry Quality and Epiphytic Microorganisms
EPR	Evaluation of oxidative susceptibility in Chardonnay wines through 1-hydroxyethyl radical formation kinetics and Strecker aldehydes quantification
Equity	Viticulture and AI: The Ethical Balance Between Innovation and Equity
ester compound	Key odorants and Factors Driving Sweet Aroma in Northwest China Dry Red Wines
ethanol	A new Rapid Method for the Determination of Alcohol Content in Wines Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions Issues with the definition of alcohol and its measurement in dealcoholized wines
ethanol as a reference substance	Method for the Determination of Volatile Compounds in Spirits and Wines Using Ethanol as a Reference Substance
ethanol reduction	Yeast Breeding and Wine-making Process Matching Adapted to High-Sugar and Low-Acid Grape Materials from Eastern Foot of Helan Mountain
Ethanol removal	Understanding the Stability of Dealcoholised Wines: Insights from a 12-month evolution study
EU wine law	No and Low alcohol wine in the EU legal framework: resilient legal model in a transforming market.
European regulation	"Sustainability and Origin Quality in European Wine Geographical Indications Law after Regulation (EU) 2024/1143"
experience economy	Segmenting the Global Wine Tourist: How Cultural Values Shape Experience Preferences Across Traditional and Emerging Markets
Experiential maturity	Experience economy in Brazil's winter wine tourism
Experiment	How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption
expert ratings	Two Views of Barolo: Expert Scores, Collective Ratings, and the Economics of Quality Signals in Regulated Appellations
Export	The regulatory framework governing the distribution of wine worldwide, and an examination of the asymmetric effects on exporters and consumer access
Extended skin maceration	365-Day Extended Maceration Preserving Wine Integrity Under a Self-Generated CO₂ Atmosphere
Extreme hot climate viticulture	Effects of the double long curtain canopy system on wine grape volatiles in the hottest climate of the Turpan-Hami basin: an integrated volatile and sensory perspective
F
Farm to Fork Strategy	The Big Recalibration: Production Functions and Technical Efficiency of European Wineries Under Conventional, Traditional, and Biological Systems
farmers	Why aren’t farmers using precision viticulture frequently? AGRARIAN case study as a model
fat accumulation	Extracts of Dunkelfelder Grape pomace Increase the Metabolic Rate and Reduce Fat Deposition in Mice Maintained on a High-Fat Diet
Fengycin	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Fenología	Variedades locales como recurso para la adaptación y diversificación del viñedo en regiones de clima cálido
fermentation	Enhancing the formation of volatile thiols by redox control during alcoholic fermentation Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content
field collections	Joint background study between the FAO International Treaty on Plant Genetic Resources for Food and Agriculture and the International Organisation of Vine and Wine on the relevance of the conservation and sustainable use of grape.
fire	International proficiency testing results for the analysis of wildfire impact markers.
fiscal structure	Fiscal and Circulation Structures in Wine Markets: Accessibility Thresholds and Daily-Consumption Market Formation in China and France
Fisiología Vegetal	Variedades locales como recurso para la adaptación y diversificación del viñedo en regiones de clima cálido
Flavor	Research Progress on Flavor and Nutritional Functions of Wine
Fleshy fruit	Impact of the water deficit on grapevine single berry ripening
foam	Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties
Food and Wine Court	A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court
food and wine pairing	Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education
France	Wine diplomacy as a form of cultural power: contemporary strategies for international outreach Co-construction of the sustainability approach for Geographical Indications in the French wine sector
Freeze-drought cane desiccation	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia
French National institute for origin and quality protection	Geographical indications in the Wine sector : a resilient legal economic and very original French organisation system in a changing market
fructose	Health Challenges and Future Development Trends of Sweet Wines
Fruit quality	Synergistic effects of grape pomace biochar on wine grape quality improvement, vineyard soil nutrients, and carbon sequestration
fruity esters	Characterization of Aroma Enhancement by Lactobacillus brevis LB-21 Mediated Three-Strain Alcoholic–Malolactic Co-Fermentation in Wine
Functional food concentrates	Polyphenolic Potential of Grapes and Their By-Products as a Basis for Functional Food Concentrates for Health Support under Conditions of Increased Oxidative Stress
Fungal tolerance	Development of new seedless table grape varieties with tolerance to fungal diseases in Spain
G
Gamma irradiance	Exploring Gamma Irradiation as a Tool for Intra-varietal Improvement towards Climate Resilience: Effects on Cluster, Canopy, and Grape Traits in a Pinotage Mutant population
gas chromatographic testing	Method for the Determination of Volatile Compounds in Spirits and Wines Using Ethanol as a Reference Substance
gastronomic heritage	Geographical indications in the Wine sector : a resilient legal economic and very original French organisation system in a changing market
GC-MS	Evaluation of oxidative susceptibility in Chardonnay wines through 1-hydroxyethyl radical formation kinetics and Strecker aldehydes quantification Comparative Effects of Ceramic Vessels and Conventional Aging Containers on the Chemical Composition, Sensory Attributes, and Consumer Perception of Wine Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
GC-MS/MS	Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables
GCxGC	An overview of HS-SPME-GC×GC-ToFMS to unravel grape volatiles signature
gene expression	The role of oxygen and nitrogen in the production of yeast-derived aroma compounds
genetic characteristics	Genetic analysis and comprehensive evaluation of semi-lethal temperature in F1 progrny of intraspecific hybridization between ‘Dunkelfelder’ and ‘Ecolly’
genetic characterization	Genetic analysis of water index in F1 hybrids between 'Ecolly' and 'Dunkelfelder' for cold- and drought- resistance breeding
genetic resources	Joint background study between the FAO International Treaty on Plant Genetic Resources for Food and Agriculture and the International Organisation of Vine and Wine on the relevance of the conservation and sustainable use of grape.
Genetic variation	Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
Genome editing (gene editing)	From Genes to Glass: Industry Readiness and Regulatory Pathways for Genome Editing in the Wine Sector
genotyping	Armenian relict grapevine diversity: a genetic resource for climate-resilient and sustainable viticulture
Geographical indication	"Sustainability and Origin Quality in European Wine Geographical Indications Law after Regulation (EU) 2024/1143" Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches Geographical indications in the Wine sector : a resilient legal economic and very original French organisation system in a changing market
geographical indication awareness	Market Distribution Characteristics and Supply Chain Optimization Pathways for Ningxia Wine Production Region: Evidence from Winery Surveys
Geographical indications	A Post-Growth Paradigm for Wine Law Co-construction of the sustainability approach for Geographical Indications in the French wine sector Terroir and Economic Integration: Regulation of Uruguayan Wine Geographical Indications in the European Union–Mercosur Agreement
geographical origin	Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
germplasm resource	Innovation and Industrial Application of Chinese Indigenous Wine Yeast Resources
Gibberellin	Effects of Gibberellic Acid on Berry Brush Development and Berry Drop in 'Kyoho' Grape
Girdling	Changes in sugar, anthocyanin and ABA accumulation in response to cluster thinning and girdling in ‘Jumeigui’ grape
Glera	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy
global survey	Global Trends and Strategic Challenges in Wine Tourism - Insights from an International Survey
global warming	A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification
global wine paradigms	Wine's Meaning Crisis: Cultural Continuity as a New Global Paradigm
GLRaV-3-infected	Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis
glutathione-rich inactivated yeast	Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
Glycolipids	Efficacy studies on glycolipids to inactivate spoilage organisms in wine and dealcoholized wine
Grape	Novel mechanism of grapevine resistance against downy mildew Investigation of Genotypic Effects on Embryo Rescue Efficiency in Grapevine Physiological Mechanisms of Sodium Silicate-Mediated Regulation of Ion Homeostasis and Root Architecture in Grapevine Seedlings under Salt Stress Study on Virus Detection and Virus Elimination Techniques for Wine Grape Cultivars Physiological study on stage-specific defense of grape cultivars with different resistance against downy mildew
Grape berry diseases	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Grape berry structure	Structural characteristics of grape berries as a tool for developing adaptive enological technologies for PIWI wines under climate variability conditions
Grape breeding	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Grape by-products	Polyphenolic Potential of Grapes and Their By-Products as a Basis for Functional Food Concentrates for Health Support under Conditions of Increased Oxidative Stress
Grape Chemistry	Grape Chemistry and Human Health: From Vineyard to Table and Now to Clinic
Grape disease	Effects of grass cover on grape disease incidence and rhizosphere soil microbial communities in vineyards
Grape downy mildew	Development and Application of an Intelligent Management System (“SEE_DM”) for Grape Downy Mildew Control
Grape garden area agglomeration	Clustering the Vines: How Regional Agglomeration Promotes Cultivated Wine Grape in China
Grape Juice	Global grape juice market and emerging opportunities: insights from major producing countries
Grape marc valorization	Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
Grape pests	Development of Illumination-Specific Recognition and Segmentation Models for Major Vineyard Pests
Grape polyphenols	Grape Chemistry and Human Health: From Vineyard to Table and Now to Clinic
grape pomace	Extracts of Dunkelfelder Grape pomace Increase the Metabolic Rate and Reduce Fat Deposition in Mice Maintained on a High-Fat Diet Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin Utilization of grape pomace for the production of polyphenol-rich extracts as a sustainable approach in enology
Grape pomace biochar	Synergistic effects of grape pomace biochar on wine grape quality improvement, vineyard soil nutrients, and carbon sequestration
grape powdery mildew	Effects of Mixed Fungicides on Occurrence of Grapevine Powdery Mildew and Microbial Diversity in Grapevine Phyllosphere
grape production in China	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
Grape quality	Bioregulation, incidence of bunch rot and productivity in ‘Riesling Italico’ and ‘Viognier’
Grape ripeness	Phenolic and Volatile Characterization of Grapes and Wines from High-Altitude Vineyards in Yunnan, China: Implications for Maturity Assessment
grape seed valorisation	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices
grape skin	The effect of skin contact fermentation on the analytical profile and kinetics of naturally sweet “Pedro Ximénez” wines
grape yield	Cover Crops in Irrigated Vineyards under Arid Conditions: Long-Term Evidence from Argentina
grapes	Polyphenolic Potential of Grapes and Their By-Products as a Basis for Functional Food Concentrates for Health Support under Conditions of Increased Oxidative Stress An overview of HS-SPME-GC×GC-ToFMS to unravel grape volatiles signature Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions Methodological approach to studying the origin of tartaric acid contained in wine products Cultivar-Specific Divergence in Volatile Aroma Profiles of Heat-Stressed Grapes Uncovered via GC×GC-TOFMS
grapevine	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism Deficit irrigation, based on ETo, in Tempranillo vineyard cultivated with alternate cover crop: productive and qualitative effects in the Duero valley Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy Effects of Mixed Fungicides on Occurrence of Grapevine Powdery Mildew and Microbial Diversity in Grapevine Phyllosphere
grapevine diversity	Armenian relict grapevine diversity: a genetic resource for climate-resilient and sustainable viticulture
Grapevine management	Nutritional aspects on quality of ‘Syrah’ grapes under doble prunning in Cerrado Bioregulation, incidence of bunch rot and productivity in ‘Riesling Italico’ and ‘Viognier’
Grapevine planting material	Bioelectrical Express Diagnostics of Grapevine Planting Material Viability: Field Validation of the PhytoTester System in Phytosanitary Certification Processes
grapevine productivity	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Grapevine trunk diseases	Biocontrol potential of endophytic fungi and bacteria isolated from wild grapevines
grapevine varieties	INRAE and IFV, Two Partners Committed to the Development and Dissemination of Resistant Varieties
grapevine yellows	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
Grapevines	Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China Targeted root-zone irrigation enhances grape berries and wine quality by controlling soil water-nutrient flow and shaping root structure
Grapevine–pathogen interaction	Susceptibility of table grape cultivars and colonization mechanisms of Aspergillus spp. in grapevines
Grass Cover	Effects of grass cover on grape disease incidence and rhizosphere soil microbial communities in vineyards Differential Effects of Cover Crops on Soil Nutrients and Microbial Communities in Marselan Vineyards
Gravel drying	Quality, Yield, and Drying Time According to Alternative Raisin Production Methods for Flame Seedless and Superior Seedless Grapes
Green analytical chemistry	Quantifying the greenness of wine analysis using GWAPE
green extraction	Integrated Valorization of White Wine Lees: Mechanistic Antioxidant Fingerprinting of Subcritical Water Extracts for Sustainable SO₂ Reduction
Green extraction technologies	Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
Green Flavor	Chemical and neural evidence for oenological tannin-mediated suppression of IBMP via techniques of GC-QQQ, DFT, QDA and EEG: Implications on green flavor impacted by tannins in wine
green manure	Physiological and productive effects of green manure on the table grape variety “Luisa”
Greenness assessment	Quantifying the greenness of wine analysis using GWAPE
Grounded theory	Village-Level Terroir Units as a Multi-Dimensional Value Framework for China's Wine Industry: A Grounded Theory Study
growing region	Glycan microarray reveals the variations of grape berry polysaccharide structural alteration during maturation under different ripening peroid length.
Growth regulator	Bioregulation, incidence of bunch rot and productivity in ‘Riesling Italico’ and ‘Viognier’
Grubbing-up	Safeguarding resilient German wine production – results of geodata-based land-use modelling and discrete choice
Grüner Veltliner	Effects of Membrane Alcohol Reduction on Key Aroma Compounds, Including Rotundone, in Austrian Grüner Veltliner
H
Hanseniaspora_vineae	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation
Harvest control	Nutritional aspects on quality of ‘Syrah’ grapes under doble prunning in Cerrado
Harvest dates	Phenolic and Volatile Characterization of Grapes and Wines from High-Altitude Vineyards in Yunnan, China: Implications for Maturity Assessment
health risks	Health Challenges and Future Development Trends of Sweet Wines
Heat stress	Cultivar-Specific Divergence in Volatile Aroma Profiles of Heat-Stressed Grapes Uncovered via GC×GC-TOFMS
heatwaves	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Hedonic pricing	Shaping New Pricing Paradigms in the Global Wine Sector: A Hedonic Price Analysis of the Emerging NoLo Wine Market
Helan Mountain east foot	Resonance Between Ecological Benefits and Economic Performance on the Eastern Foot of Helan Mountain
Helan Mountain East Foothills	Advancing China’s Wine Industry Towards World-Class Distinction: A Framework of Strategic Conviction and High-Quality Development
heterogeneous data integration	The Problem of Wine Entity Matching in the Integration of Heterogeneous Data Sources
High geographical resolution	New inorganic and isotopic signatures for the high geographical resolution of wines for advanced traceability and quality assessment of trade in the wine sector: integration in a new generation of smart labels
high sugar fermentation	Tackling High-Sugar Wine Fermentation through Lysine Supplementation
High vigour	Cover Crops as a Tool for Managing Excessive Vine Vigour in cv. Istrian Malvasia
high-fat diet	Extracts of Dunkelfelder Grape pomace Increase the Metabolic Rate and Reduce Fat Deposition in Mice Maintained on a High-Fat Diet
high-quality and stress-resistant breeding	Intraspecific recurrent selection in Vitis vinifera L.: An effective method for breeding grapevine with high quality and comprehensive stress resistance
High-Quality Development	Advancing China’s Wine Industry Towards World-Class Distinction: A Framework of Strategic Conviction and High-Quality Development
High-tannin red wines	Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines
High-throughput phenotyping	Building resilient viticulture in face of climate change with multidisciplinary approaches in China
High-throughput sequencing technique	Influence of microbial and functional metabolites on the aroma of wines from different areas in Ningxia, China
Histamine	Design of a continuous semi-industrial scale system for the use of a vegetable fiber derived from grape pomace to eliminate undesirable substances in wines
historical evolution	The Historical Evolution of Perception and Local Narrative Construction of Wine Health Preservation in China
Hospitality industry	Building Sustainable Wine Destinations: The Contribution of Craft Wineries, Hospitality Businesses and Sommeliers in Ukraine
HS-SPME-GC-MS/MS	Characterization of the Carbonyl Profile in Traditional Method Sparkling Wines: Evolution During Aging and Sensory Impact
Hybrids	Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
hydroalcoholic extraction	Utilization of grape pomace for the production of polyphenol-rich extracts as a sustainable approach in enology
Hydrolytic enzymes	Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea
Hydropolysulfides	Simultaneous Assessment of Polysulfides and Hydropolysulfides in Wine by HPLC–HRMS
Hyperoxigenation	Hyperoxygenation and turbidity adjustments in white and rosé juices monitored via the oxidation reduction potential: insights from 3 vintages
hyperspectral indexes	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
I
IBMP	Chemical and neural evidence for oenological tannin-mediated suppression of IBMP via techniques of GC-QQQ, DFT, QDA and EEG: Implications on green flavor impacted by tannins in wine
ICP-MS	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines Influence of microbial and functional metabolites on the aroma of wines from different areas in Ningxia, China
identification	Methodological approach to studying the origin of tartaric acid contained in wine products
Illumination-specific	Development of Illumination-Specific Recognition and Segmentation Models for Major Vineyard Pests
Immature embryo	Investigation of Genotypic Effects on Embryo Rescue Efficiency in Grapevine
Immobilization	Development and Application of Endophytic Filamentous Fungi for Wine Production
in vitro	Joint background study between the FAO International Treaty on Plant Genetic Resources for Food and Agriculture and the International Organisation of Vine and Wine on the relevance of the conservation and sustainable use of grape.
Indigenous grapevine cultivar	Evaluating the Potential of the Indigenous Telti Kuruk Grapevine Cultivar as an Adaptive Strategy for Sustainable Viticulture under Climate Change Conditions
indigenous wine yeast	Innovation and Industrial Application of Chinese Indigenous Wine Yeast Resources
Indigenous Yeast	Behavioral and Structural Drivers of Indigenous Yeast Adoption in Swiss Viticulture
Indigenous yeast strains	QTL Mapping and Cross-Pathway Metabolic Remodeling Mechanism of Acetic Acid Production in Saccharomyces cerevisiae from the Ningxia Wine Region
Induced mutagenesis	Exploring Gamma Irradiation as a Tool for Intra-varietal Improvement towards Climate Resilience: Effects on Cluster, Canopy, and Grape Traits in a Pinotage Mutant population
Induced resistance	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
industrial layout	Current State and Development Trend of China’s Wine Industry
Industrial property law	New Grapevine Varieties: Legal Challenges and Regulatory Implications The Agroscope–INRAE Case
Industrial Symbiosis	Keys to a circular transition in the wine industry: innovation and symbiosis
industry-academic collaboration	Digital Infrastructure for Wine Economics: A Platform Approach to Cross-Country Data Integration and Industry–Academic Knowledge Transfer
Information Disclosure	Quality Certification under Uncertainty: Theory and Evidence from Wine Competitions
innovation	INRAE and IFV, Two Partners Committed to the Development and Dissemination of Resistant Varieties Viticulture and AI: The Ethical Balance Between Innovation and Equity Keys to a circular transition in the wine industry: innovation and symbiosis Geographical indications in the Wine sector : a resilient legal economic and very original French organisation system in a changing market
Innovation adoption	From Genes to Glass: Industry Readiness and Regulatory Pathways for Genome Editing in the Wine Sector
Innovation Ecosystem	Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem
INRAE	New Grapevine Varieties: Legal Challenges and Regulatory Implications The Agroscope–INRAE Case
Intangible cultural heritage	Living Vitivinicultural Heritage: The 2003 UNESCO Convention in Action
Intellectual property	Terroir and Economic Integration: Regulation of Uruguayan Wine Geographical Indications in the European Union–Mercosur Agreement
Inter-varietal variability	Ancient Grapevine Varieties as a Strategic Resource for the Viticulture of the Future
interactions	Health Challenges and Future Development Trends of Sweet Wines
internal standard	Method for the Determination of Volatile Compounds in Spirits and Wines Using Ethanol as a Reference Substance
International Grape Varieties	Non-Saccharomyces Yeasts for Climate Change Adaptation in Red Winemaking: Autochthonous and International Grape Varieties in Montenegro
Interoperability	Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem
Interspecific hybrids	Utilization of Wild East Asian Grapevine Germplasm for Developing Cultivars for Emerging Wine Markets
Interstice	Strategic Room for Manoeuvre of Wine Players under Increasing Retail Concentration
Intra-varietal variability	Ancient Grapevine Varieties as a Strategic Resource for the Viticulture of the Future
Intra-variety improvement	Exploring Gamma Irradiation as a Tool for Intra-varietal Improvement towards Climate Resilience: Effects on Cluster, Canopy, and Grape Traits in a Pinotage Mutant population
intracellular water	Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
Introgression	Development of new seedless table grape varieties with tolerance to fungal diseases in Spain
Ion accumulation	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Ion transport	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
irrigation	Deficit irrigation, based on ETo, in Tempranillo vineyard cultivated with alternate cover crop: productive and qualitative effects in the Duero valley
ITC	Probing the Effect of Temperature on Tannin–Salivary Protein Interactions Using ITC, Fluorescence, RI, and Molecular Simulations: implications on wine serving temperature
Itria Valley	Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
K
K-means	Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages
key metabolites	Natural overwintering survival analysis and physiological index changes of different grape varieties (lines) in the eastern foothills of Helan Mountain
Kyoho grape	Effects of Gibberellic Acid on Berry Brush Development and Berry Drop in 'Kyoho' Grape
L
L(+)-tartaric acid	Tartaric acid – a key component for the wine industry: issues relating to the regulation of production and trade
Label	How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption
labelling	Issues with the definition of alcohol and its measurement in dealcoholized wines
Labor Elasticity	The Big Recalibration: Production Functions and Technical Efficiency of European Wineries Under Conventional, Traditional, and Biological Systems
Lachancea thermotolerans	A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification Integrated Winemaking Strategies to Reduce Sulfite Levels: Combined Application of Ultra-High Pressure Homogenization and Non-Saccharomyces Yeasts. Climate-Adaptive Wine Acidification and Flavour Modulation Using Lachancea thermotolerans
lactic acid	Yeast Breeding and Wine-making Process Matching Adapted to High-Sugar and Low-Acid Grape Materials from Eastern Foot of Helan Mountain
Lactiplantibacillus plantarum	Synergistic Malolactic Fermentation under Climate Change-Driven Cross-Stress: Amino Acid Remodeling and Metabolic Rewiring by a Novel Oenococcus oeni and Lactiplantibacillus plantarum Consortium
Lactobacillus brevis LB-21	Characterization of Aroma Enhancement by Lactobacillus brevis LB-21 Mediated Three-Strain Alcoholic–Malolactic Co-Fermentation in Wine
Landscape	Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism
Late frost	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia
LC-HRMS metabolite profiling	Integrated Valorization of White Wine Lees: Mechanistic Antioxidant Fingerprinting of Subcritical Water Extracts for Sustainable SO₂ Reduction
LC-MS	Phenolic Profile and Biological Activity of Commercial Dealcoholized Wines Comparative Effects of Ceramic Vessels and Conventional Aging Containers on the Chemical Composition, Sensory Attributes, and Consumer Perception of Wine
LC-MS/MS	Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines
Leachate dynamics	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Leaf disc test	Development of new seedless table grape varieties with tolerance to fungal diseases in Spain
Leaf picking	The effect of removing leaf from distal shoots on grape sugar acid balance and fruit quality
Legal innovation	No and Low alcohol wine in the EU legal framework: resilient legal model in a transforming market.
legal problems	New Grapevine Varieties: Legal Challenges and Regulatory Implications The Agroscope–INRAE Case
Lentilactobacillus hilgardii Q19	Lentilactobacillus hilgardii Q19: a new malolactic fermentation bacteria for high ethanol wines
lifestyle segmentation	Beyond alcohol: how health and active lifestyles shape Italian consumers' openness toward dealcoholized wine
lignin	Physiological study on stage-specific defense of grape cultivars with different resistance against downy mildew
lipid metabolism	Extracts of Dunkelfelder Grape pomace Increase the Metabolic Rate and Reduce Fat Deposition in Mice Maintained on a High-Fat Diet
Listán Prieto	Candidate viticultural terroir units in old País vineyards from coastal Maule Valley: from vine physiology to wine composition
Literature review	The Nomos of Wine Territories: A TCCM Review of Territorial, Collective, and Shared Brands
local narrative	The Historical Evolution of Perception and Local Narrative Construction of Wine Health Preservation in China
Logistics and compliance costs	The regulatory framework governing the distribution of wine worldwide, and an examination of the asymmetric effects on exporters and consumer access
Long-term maceration	365-Day Extended Maceration Preserving Wine Integrity Under a Self-Generated CO₂ Atmosphere
long-term thinking in wine	Wine's Meaning Crisis: Cultural Continuity as a New Global Paradigm
low alcohol	Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content
luxury wine strategy	Wine's Meaning Crisis: Cultural Continuity as a New Global Paradigm
Lysimeter experiment	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Lysine	Tackling High-Sugar Wine Fermentation through Lysine Supplementation
M
M rootstocks	Review of New Resistant Varieties and Innovative Rootstocks to Address Climate Change in Viticulture
Maceration	Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines
Machine Learning	Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms
Macroporous resin	Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin
Maduración Tecnológica	Variedades locales como recurso para la adaptación y diversificación del viñedo en regiones de clima cálido
Major and trace elements	New inorganic and isotopic signatures for the high geographical resolution of wines for advanced traceability and quality assessment of trade in the wine sector: integration in a new generation of smart labels
malolactic fermentation	Synergistic Malolactic Fermentation under Climate Change-Driven Cross-Stress: Amino Acid Remodeling and Metabolic Rewiring by a Novel Oenococcus oeni and Lactiplantibacillus plantarum Consortium
Malolactic fermentation performance	Lentilactobacillus hilgardii Q19: a new malolactic fermentation bacteria for high ethanol wines
management sciences	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
managerial sustainability commitment	Greening the Vine: Sustainability Engagement among Italian Wine Cooperatives
Marker-assisted selection (MAS)	Development of new seedless table grape varieties with tolerance to fungal diseases in Spain
Market	Global grape juice market and emerging opportunities: insights from major producing countries
Market Acceptance	Utilization of Wild East Asian Grapevine Germplasm for Developing Cultivars for Emerging Wine Markets
Market access	The regulatory framework governing the distribution of wine worldwide, and an examination of the asymmetric effects on exporters and consumer access
Market construction	Dynamics of the value chain in Brazilian viticulture Mapping the Wine Value Chain: a methodological approach
market Distribution	Market Distribution Characteristics and Supply Chain Optimization Pathways for Ningxia Wine Production Region: Evidence from Winery Surveys
market segmentation	Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain Segmenting the Global Wine Tourist: How Cultural Values Shape Experience Preferences Across Traditional and Emerging Markets
market structure	Current State and Development Trend of China’s Wine Industry
market transparency	Two Views of Barolo: Expert Scores, Collective Ratings, and the Economics of Quality Signals in Regulated Appellations
mass spectrometry	Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions Methodological approach to studying the origin of tartaric acid contained in wine products
Maule Valley	Tangible and intangible heritage of rainfed Maule viticulture: territory, campesino knowledge, and the valorization of old vineyards
Meaning Construction	The Mediated Wine Experience: A Conceptual Framework for Understanding How Wine Narratives Become Experiences
Mechanical pruning	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy
Mechanistic Antioxidant Fingerprinting	Integrated Valorization of White Wine Lees: Mechanistic Antioxidant Fingerprinting of Subcritical Water Extracts for Sustainable SO₂ Reduction
Mediation	The Mediated Wine Experience: A Conceptual Framework for Understanding How Wine Narratives Become Experiences
Mediterranean Diet	No and Low alcohol wine in the EU legal framework: resilient legal model in a transforming market.
Mediterranean viticulture	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
mejora genética	Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas
membrane technology	Effects of Membrane Alcohol Reduction on Key Aroma Compounds, Including Rotundone, in Austrian Grüner Veltliner
metabolic cross-feeding	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding
Metabolism	Impact of the water deficit on grapevine single berry ripening
metabolomic	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
metatartaric acid	Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate
metaverse	Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education
Metil jasmonato	Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
Metschnikowia pulcherrima	Integrated Winemaking Strategies to Reduce Sulfite Levels: Combined Application of Ultra-High Pressure Homogenization and Non-Saccharomyces Yeasts.
Micro-terroir	Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines
Microalgae proteins	Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms
microbial consortia	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding
microbial diversity	Effects of Mixed Fungicides on Occurrence of Grapevine Powdery Mildew and Microbial Diversity in Grapevine Phyllosphere
Microbial stability	Efficacy studies on glycolipids to inactivate spoilage organisms in wine and dealcoholized wine
Microbial terroir	Microbial diversity during wine fermentation in Beijing region and its influence on wine flavor
Microbialcommunity	Effects of grass cover on grape disease incidence and rhizosphere soil microbial communities in vineyards
microbiome	Harnessing microbial terroir for climate-resilient viticulture and berry quality Biocontrol potential of endophytic fungi and bacteria isolated from wild grapevines
Microorganisms	Synergistic effects of grape pomace biochar on wine grape quality improvement, vineyard soil nutrients, and carbon sequestration
Microorganisms community	Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation
Minimal-intervention winemaking	365-Day Extended Maceration Preserving Wine Integrity Under a Self-Generated CO₂ Atmosphere
MLF starter culture	Lentilactobacillus hilgardii Q19: a new malolactic fermentation bacteria for high ethanol wines
mobility	Wine Tourism and Mobility: Caravaning Experiences in Wine Regions
Model	Development and Application of an Intelligent Management System (“SEE_DM”) for Grape Downy Mildew Control
Modeling	Building resilient viticulture in face of climate change with multidisciplinary approaches in China
molecular marker	Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue
Molecular simulation	Probing the Effect of Temperature on Tannin–Salivary Protein Interactions Using ITC, Fluorescence, RI, and Molecular Simulations: implications on wine serving temperature
Montenegro	Non-Saccharomyces Yeasts for Climate Change Adaptation in Red Winemaking: Autochthonous and International Grape Varieties in Montenegro
Moscato giallo	Moscato Giallo: Aroma Characterization by GC-MS/MS and Stable Isotope Ratio Analysis of the Major Volatile Compounds
Mountain Viticulture	Integrated Approaches to Resilient and Sustainable Grape Production: Challenges and Adaptation Strategies in the Douro Demarcated Region
mouthfeel	Improving the taste and mouthfeel of dealcoholised wines
Multi-ethnic Communities	Social Sustainability of the Wine Industry in the Dry-Hot Valley of Shangri-La, Southwest China – An Anthropological Perspective
Multi-ionic irrigation	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Multi-isotopic determination	New inorganic and isotopic signatures for the high geographical resolution of wines for advanced traceability and quality assessment of trade in the wine sector: integration in a new generation of smart labels
Multi-parameter method	A new Rapid Method for the Determination of Alcohol Content in Wines
multidimensional analysis	Multidimensional Wine Tourism Comparative Analysis of Three OIV Regions (Bordeaux, France; Ningxia, China; and Mendoza, Argentina): An Integrated Indicator System for Assessing Economic Resilience in a Changing Wine Market
multiple correspondence analysis	Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain
Multispectral analysis	Probing the Effect of Temperature on Tannin–Salivary Protein Interactions Using ITC, Fluorescence, RI, and Molecular Simulations: implications on wine serving temperature
multivariate analysis	Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages
multivariate statistics	Sensory Preferences and Key Driving Factors of Wine Consumers in Beijing and Jiangsu-Zhejiang-Shanghai Regions
Muscat	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
muscat flavor	Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue
Must oxidation	Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines
N
Native grapevine-associated yeasts	Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine
Natural	How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption
Natural deep eutectic solvents	Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin
Natural overwintering	Characteristics and Mechanisms of Desiccation Resistance in the Hybrid Grape ‘140902’ (female parent ‘Syrah’ × male parent V. amurensis)
natural vs synthetic tartaric acid	Tartaric acid – a key component for the wine industry: issues relating to the regulation of production and trade
Natural wines	Prominence Bodega Murga in patrimonial wines produced under minimal intervention in Peru
Neural Response	Chemical and neural evidence for oenological tannin-mediated suppression of IBMP via techniques of GC-QQQ, DFT, QDA and EEG: Implications on green flavor impacted by tannins in wine
Neuroprotection	Grape Chemistry and Human Health: From Vineyard to Table and Now to Clinic
New Genomic Techniques	Between Innovation and Terroir: Burgundy Pinot Noir Producers Facing New Genomic Techniques
New Genomic Techniques (NGTs)	From Genes to Glass: Industry Readiness and Regulatory Pathways for Genome Editing in the Wine Sector
New Quality Productive Forces	Advancing China’s Wine Industry Towards World-Class Distinction: A Framework of Strategic Conviction and High-Quality Development
New varieties	A new wine grape variety Yuniang Ziyu Advances in Grape Breeding in Tropical and Subtropical Regions of China
New variety	A New Wine Grape Cultivar ‘Gudaozijing’
Ningxia	Building resilient viticulture in face of climate change with multidisciplinary approaches in China Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education
Ningxia Helan Mountain's East Foothill	Market Distribution Characteristics and Supply Chain Optimization Pathways for Ningxia Wine Production Region: Evidence from Winery Surveys
Ningxia red wines	Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis
Ningxia wine	Influence of microbial and functional metabolites on the aroma of wines from different areas in Ningxia, China
Ningxia wine industry	Telling Ningxia's terroir story: Developing narratives for regional economic distinction in Ningxia’s wine industry
Ningxia wines	A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court
nitrogen deoxygenation	Impact of Bulk Transportation and Deoxygenation on Oxygen Uptake and Color Stability of White Wines
nitrogen nutrition	The role of oxygen and nitrogen in the production of yeast-derived aroma compounds
no- and low-alcohol wine	Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain
No.Lo. wines	No and Low alcohol wine in the EU legal framework: resilient legal model in a transforming market.
NOLO wine conservation	Understanding the Stability of Dealcoholised Wines: Insights from a 12-month evolution study
NoLo wines	Shaping New Pricing Paradigms in the Global Wine Sector: A Hedonic Price Analysis of the Emerging NoLo Wine Market
non-alcoholic wine technology	Adaptive technologies for the production of de-alcoholized wine using Ukrainian climate-resilient grape varieties
non-Saccharomyces	Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions Integrated Winemaking Strategies to Reduce Sulfite Levels: Combined Application of Ultra-High Pressure Homogenization and Non-Saccharomyces Yeasts. Non-Saccharomyces Yeasts for Climate Change Adaptation in Red Winemaking: Autochthonous and International Grape Varieties in Montenegro Combining bioprotection with conventional winemaking: co-fermentation of Lachancea thermotolerans and Metschnikowia pulcherrima under sulfur dioxide stress
non-Saccharomyces yeast	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding
Non-Saccharomyces yeasts	Native non-Saccharomyces yeasts as a strategy for the production of reduced-alcohol Cabernet Sauvignon and Carmenère wines: effects on the aromatic profile and sensory quality Biocontrol and bioprotection during winemaking by Pichia kudriavzevii: pilot-scale validation in Chardonnay
Non-tariff measures	The regulatory framework governing the distribution of wine worldwide, and an examination of the asymmetric effects on exporters and consumer access
Norisoprenoids	Effect of leaf removal on profile and content of norisoprenoids and carotenoids in Tannat grapes from Uruguay
Northwest China	Key odorants and Factors Driving Sweet Aroma in Northwest China Dry Red Wines
nuclear magnetic resonance	Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
Nutritional function	Research Progress on Flavor and Nutritional Functions of Wine
O
O2PLS	Microbial diversity during wine fermentation in Beijing region and its influence on wine flavor
Oak Barrel	The Research and Application of Chinese Oak in Wine Production
oak chips	Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
Oak-Aged Coffee	Beyond Wine: Circular Economy and Value Extension through Oak Barrel Reuse in Coffee Aging
Object detection	Development of Illumination-Specific Recognition and Segmentation Models for Major Vineyard Pests
oblique photography	Non-destructive estimation of wine grape yield based on oblique photography by unmanned aerial vehicle
OEM；	Upholding Integrity and Pursuing Innovation: Deconstructing Legal Risks and Reshaping Economic Paradigms of the OEM Model amidst Global Value Chain Restructuring – An Integrated Analysis from Economic, Legal, and Financial Perspectives
Oenococcus oeni	Synergistic Malolactic Fermentation under Climate Change-Driven Cross-Stress: Amino Acid Remodeling and Metabolic Rewiring by a Novel Oenococcus oeni and Lactiplantibacillus plantarum Consortium
oenological innovation	From Niche to Strategy: Innovation and Challenges in Dealcoholized Wines
oenological strategies	Integrated Valorization of White Wine Lees: Mechanistic Antioxidant Fingerprinting of Subcritical Water Extracts for Sustainable SO₂ Reduction
oenology	Integrated Winemaking Strategies to Reduce Sulfite Levels: Combined Application of Ultra-High Pressure Homogenization and Non-Saccharomyces Yeasts.
Off-flavours	Not Just a Seal: a 6-Years Study on Wine Closures as Oenological Tools for Modulating Quality and Shelf-Life
OIV	A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court Towards an OIV Wine Data Space: A Global Architecture for Trusted AI in Viticulture
OIV regions	Multidimensional Wine Tourism Comparative Analysis of Three OIV Regions (Bordeaux, France; Ningxia, China; and Mendoza, Argentina): An Integrated Indicator System for Assessing Economic Resilience in a Changing Wine Market
old vineyards	Tangible and intangible heritage of rainfed Maule viticulture: territory, campesino knowledge, and the valorization of old vineyards
online purchasing	Understanding Online Wine Purchasing Behaviour in Portugal: An Extended Technology Acceptance Model Approach (TAM)
Open innovation	Entrepreneurial Ecosystems for Wine Innovation: Insights from HackaVitis and StartupLab
open-field grape cultivation	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
orange wine	Orange Winemaking Strategy: Skin Maceration vs. Skin–Seed Maceration in Late-Harvest Petit Manseng Wine
Organic amendments	Amelioration of Saline-Sodic Soils by Desulfurized Gypsum and Organic Amendments: From Mechanism to Field Practice
organic certification	Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables
Organic farming	Development of new seedless table grape varieties with tolerance to fungal diseases in Spain
Organic Mulching	Effects of Organic Mulching on Grape Berry Quality and Epiphytic Microorganisms
Origin	"Sustainability and Origin Quality in European Wine Geographical Indications Law after Regulation (EU) 2024/1143" Methodological approach to studying the origin of tartaric acid contained in wine products
ORP control	Enhancing the formation of volatile thiols by redox control during alcoholic fermentation
OTA	Design of a continuous semi-industrial scale system for the use of a vegetable fiber derived from grape pomace to eliminate undesirable substances in wines
Output of fruits grapes agglomeration	Clustering the Vines: How Regional Agglomeration Promotes Cultivated Wine Grape in China
Ovoid stainless-steel vessel	365-Day Extended Maceration Preserving Wine Integrity Under a Self-Generated CO₂ Atmosphere
Oxidation	Evaluation of oxidative susceptibility in Chardonnay wines through 1-hydroxyethyl radical formation kinetics and Strecker aldehydes quantification Not Just a Seal: a 6-Years Study on Wine Closures as Oenological Tools for Modulating Quality and Shelf-Life
Oxidation reduction potential	Hyperoxygenation and turbidity adjustments in white and rosé juices monitored via the oxidation reduction potential: insights from 3 vintages
oxygen consumption rate	Integrated Valorization of White Wine Lees: Mechanistic Antioxidant Fingerprinting of Subcritical Water Extracts for Sustainable SO₂ Reduction
oxygen management	The role of oxygen and nitrogen in the production of yeast-derived aroma compounds Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
Oxygen Transfer Rate	Not Just a Seal: a 6-Years Study on Wine Closures as Oenological Tools for Modulating Quality and Shelf-Life
P
pangenome	Novel mechanism of grapevine resistance against downy mildew
parental genotype	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue
Partially dealcoholized wines	No and Low alcohol wine in the EU legal framework: resilient legal model in a transforming market.
Patrimonial grapes	Prominence Bodega Murga in patrimonial wines produced under minimal intervention in Peru
Pattern prediction	Review on AI and Deep learning applications for Wine classification
PCA	Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages
PDO	Two Views of Barolo: Expert Scores, Collective Ratings, and the Economics of Quality Signals in Regulated Appellations
Pectin methylesterase (PME)	Characteristics and Mechanisms of Desiccation Resistance in the Hybrid Grape ‘140902’ (female parent ‘Syrah’ × male parent V. amurensis)
Pectolytic enzyme maceration	Deciphering the Molecular Basis of Cabernet Sauvignon Astringency: Effects of Pectolytic Enzymes on Wine Polysaccharides and Polyphenols
Pedro Ximénez	The effect of skin contact fermentation on the analytical profile and kinetics of naturally sweet “Pedro Ximénez” wines
penalty analysis	Comparative Effects of Ceramic Vessels and Conventional Aging Containers on the Chemical Composition, Sensory Attributes, and Consumer Perception of Wine
personal food memory	Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education
pesticide traceability	Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables
pesticide treatment	Effects of Mixed Fungicides on Occurrence of Grapevine Powdery Mildew and Microbial Diversity in Grapevine Phyllosphere
Pesticides	Design of a continuous semi-industrial scale system for the use of a vegetable fiber derived from grape pomace to eliminate undesirable substances in wines
Petit Manseng	Orange Winemaking Strategy: Skin Maceration vs. Skin–Seed Maceration in Late-Harvest Petit Manseng Wine
PFBHA derivatization	Characterization of the Carbonyl Profile in Traditional Method Sparkling Wines: Evolution During Aging and Sensory Impact
pH	A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking
Pharmacokinetic	Grape Chemistry and Human Health: From Vineyard to Table and Now to Clinic
Phenolic composition	Effects of pre-fermentation thermal and microwave maceration on phenolic and aroma profiles of red wine produced with Coniella vitis-infected grapes
Phenolic compounds	Impact of Bulk Transportation and Deoxygenation on Oxygen Uptake and Color Stability of White Wines Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments
Phenolic content	Understanding the Stability of Dealcoholised Wines: Insights from a 12-month evolution study
phenolics	Phenolic and Volatile Characterization of Grapes and Wines from High-Altitude Vineyards in Yunnan, China: Implications for Maturity Assessment Comparative Effects of Ceramic Vessels and Conventional Aging Containers on the Chemical Composition, Sensory Attributes, and Consumer Perception of Wine
Phenology	Building resilient viticulture in face of climate change with multidisciplinary approaches in China
phenylpropanoid metabolism	Physiological study on stage-specific defense of grape cultivars with different resistance against downy mildew
Phyllosticta ampelicida	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI
physical control	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI
Physical raisin quality	Quality, Yield, and Drying Time According to Alternative Raisin Production Methods for Flame Seedless and Superior Seedless Grapes
Physiological indicators	Characteristics and Mechanisms of Desiccation Resistance in the Hybrid Grape ‘140902’ (female parent ‘Syrah’ × male parent V. amurensis) Transcriptome analysis under drought stress in grapes and functional identification of VvMYB1 in regulating grape drought response
Physiological mechanism	Physiological Mechanisms of Sodium Silicate-Mediated Regulation of Ion Homeostasis and Root Architecture in Grapevine Seedlings under Salt Stress
Phytosanitary certification	Bioelectrical Express Diagnostics of Grapevine Planting Material Viability: Field Validation of the PhytoTester System in Phytosanitary Certification Processes
PhytoTester	Bioelectrical Express Diagnostics of Grapevine Planting Material Viability: Field Validation of the PhytoTester System in Phytosanitary Certification Processes
Pinot grigio	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy
Pinot Noir	Between Innovation and Terroir: Burgundy Pinot Noir Producers Facing New Genomic Techniques
PIWI grape varieties	Structural characteristics of grape berries as a tool for developing adaptive enological technologies for PIWI wines under climate variability conditions
Plant growth promoting rhizobacteria	Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China
plant hormones	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Plant nutrition	Nutritional aspects on quality of ‘Syrah’ grapes under doble prunning in Cerrado
plastic drying	Quality, Yield, and Drying Time According to Alternative Raisin Production Methods for Flame Seedless and Superior Seedless Grapes
platform	National Innovation Project on the Adaptation of Grape Varieties to Climate Change (VIDCLIMA)
polyfunctional thiols	Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
polyphenol	Extracts of Dunkelfelder Grape pomace Increase the Metabolic Rate and Reduce Fat Deposition in Mice Maintained on a High-Fat Diet The effect of removing leaf from distal shoots on grape sugar acid balance and fruit quality
Polyphenol compounds	Development and Application of Endophytic Filamentous Fungi for Wine Production
Polyphenolic compounds	Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
Polyphenols	Phenolic Profile and Biological Activity of Commercial Dealcoholized Wines Polyphenolic Potential of Grapes and Their By-Products as a Basis for Functional Food Concentrates for Health Support under Conditions of Increased Oxidative Stress Utilization of grape pomace for the production of polyphenol-rich extracts as a sustainable approach in enology
Polyphenol–protein interactions	Deciphering the Molecular Basis of Cabernet Sauvignon Astringency: Effects of Pectolytic Enzymes on Wine Polysaccharides and Polyphenols
polysaccharides	Glycan microarray reveals the variations of grape berry polysaccharide structural alteration during maturation under different ripening peroid length.
Polysulfides	Simultaneous Assessment of Polysulfides and Hydropolysulfides in Wine by HPLC–HRMS
Pomace biochar	Influence of charring conditions on the physicochemical properties of biochar derived from waste branches and grapes pomace at the Eastern Foot of Helan Mountain
Portugal	Understanding Online Wine Purchasing Behaviour in Portugal: An Extended Technology Acceptance Model Approach (TAM)
Post-Growth	A Post-Growth Paradigm for Wine Law
potassium polyaspartate	Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate
potassium precipitation	Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking
Potential aroma index	From amino acids to aroma: assessment of grape aroma potential
powdery mildew	INRAE and IFV, Two Partners Committed to the Development and Dissemination of Resistant Varieties
PR proteins	Quality and Stability Indices Associated with the Use of Aspergillopepsin-I During Fermentation
practical problems	New Grapevine Varieties: Legal Challenges and Regulatory Implications The Agroscope–INRAE Case
Pre-fermentative maceration	Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines Effects of pre-fermentation thermal and microwave maceration on phenolic and aroma profiles of red wine produced with Coniella vitis-infected grapes
Precision Viticulture	Integrating Geophysical Soil Mapping and Weather Data for Climate-Resilient Viticulture in Moldova Why aren’t farmers using precision viticulture frequently? AGRARIAN case study as a model Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem
Prediction	Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms
predictive model	National Innovation Project on the Adaptation of Grape Varieties to Climate Change (VIDCLIMA)
preference mapping	Comparative Effects of Ceramic Vessels and Conventional Aging Containers on the Chemical Composition, Sensory Attributes, and Consumer Perception of Wine
Preferences	How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption
premium wine market trends	Wine's Meaning Crisis: Cultural Continuity as a New Global Paradigm
preparative liquid chromatography	Methodological approach to studying the origin of tartaric acid contained in wine products
Pre‑fermentation skin contact	Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments
price elasticity	Title: Wine Demand and Pricing under Monopoly Retail: Composition Bias and Within-Product Demand from a National Alcohol Monopoly, 2009–2024
Proanthocyanidins	Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms
Processing Technology	The Research and Application of Chinese Oak in Wine Production
Procyanidins	Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin
Producer acceptance	Between Innovation and Terroir: Burgundy Pinot Noir Producers Facing New Genomic Techniques
Product optimization	Adapting new wine products for the Chinese market: A sensory-driven case study of consumer preferences in Beijing and Yinchuan
production management mechanization	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
production scale	Building Vitivinicultural Sustainability from a Territorial Scale: The Experience of Uruguay
Professional knowledge	When Wine Ecosystems Learn: Governing Professional Knowledge in Transition
proficiency testing	International proficiency testing results for the analysis of wildfire impact markers.
Profitability	Safeguarding resilient German wine production – results of geodata-based land-use modelling and discrete choice
Prosecco	Climate Resilience and Adaptive Wine Supply Chains: A Cross-Regional Comparison between Bordeaux and Prosecco
Proteases	Quality and Stability Indices Associated with the Use of Aspergillopepsin-I During Fermentation
protected designations of origin	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
protected grape cultivation	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
Protein extraction	Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms
Protein instability	Quality and Stability Indices Associated with the Use of Aspergillopepsin-I During Fermentation
Protein stability	Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
Protein– proanthocyanidins interactions	Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms
proteomics	A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification
proton nuclear magnetic resonance ¹H-NMR	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Public policies	Co-construction of the sustainability approach for Geographical Indications in the French wine sector
public policy	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
public-private co-construction	Geographical indications in the Wine sector : a resilient legal economic and very original French organisation system in a changing market
Purification	Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin
Purple of the Old Road Crystal	A New Wine Grape Cultivar ‘Gudaozijing’
Pyranoanthocyanins	Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines
Pyrolysis conditions	Influence of charring conditions on the physicochemical properties of biochar derived from waste branches and grapes pomace at the Eastern Foot of Helan Mountain
Q
Quality	"Sustainability and Origin Quality in European Wine Geographical Indications Law after Regulation (EU) 2024/1143" Deficit irrigation, based on ETo, in Tempranillo vineyard cultivated with alternate cover crop: productive and qualitative effects in the Duero valley
Quality Certification	Quality Certification under Uncertainty: Theory and Evidence from Wine Competitions
quality signals	Two Views of Barolo: Expert Scores, Collective Ratings, and the Economics of Quality Signals in Regulated Appellations
quantitative NMR	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Quantitative trait locus (QTL)	QTL Mapping and Cross-Pathway Metabolic Remodeling Mechanism of Acetic Acid Production in Saccharomyces cerevisiae from the Ningxia Wine Region
quitosano	Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
R
rainfed viticulture	Tangible and intangible heritage of rainfed Maule viticulture: territory, campesino knowledge, and the valorization of old vineyards
Raschel nets	Shading nets as an adaptation strategy against thermal-radiative stress in Grenache: effects on microclimate, vine physiology, sunburn and berry maturity
Rating Precision	Quality Certification under Uncertainty: Theory and Evidence from Wine Competitions
Reclaimed vineyards	Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China
record linkage	The Problem of Wine Entity Matching in the Integration of Heterogeneous Data Sources
Recovery	The Strategic Process of China's Wine Industry's Resilience Reconstruction and Recovery
red wine	Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
Redox control	Enhancing the formation of volatile thiols by redox control during alcoholic fermentation
reduced alcohol	Issues with the definition of alcohol and its measurement in dealcoholized wines
Reduced bunch compactness	Exploring Gamma Irradiation as a Tool for Intra-varietal Improvement towards Climate Resilience: Effects on Cluster, Canopy, and Grape Traits in a Pinotage Mutant population
Reduced-alcohol wines	Native non-Saccharomyces yeasts as a strategy for the production of reduced-alcohol Cabernet Sauvignon and Carmenère wines: effects on the aromatic profile and sensory quality
Reductive handling	Hyperoxygenation and turbidity adjustments in white and rosé juices monitored via the oxidation reduction potential: insights from 3 vintages
Refractive index	A new Rapid Method for the Determination of Alcohol Content in Wines
Regenerative viticulture	Designing a Regenerative Transition Pathway for Vineyards: Lessons from a Brazilian Boutique Winery in a Humid Subtropical Region Prominence Bodega Murga in patrimonial wines produced under minimal intervention in Peru
regional differences	Sensory Preferences and Key Driving Factors of Wine Consumers in Beijing and Jiangsu-Zhejiang-Shanghai Regions
Regional economic distinction	Telling Ningxia's terroir story: Developing narratives for regional economic distinction in Ningxia’s wine industry
Regional heterogeneity	Clustering the Vines: How Regional Agglomeration Promotes Cultivated Wine Grape in China
Regional innovation systems	Entrepreneurial Ecosystems for Wine Innovation: Insights from HackaVitis and StartupLab
regional wine economy	Fiscal and Circulation Structures in Wine Markets: Accessibility Thresholds and Daily-Consumption Market Formation in China and France
regulation	Issues with the definition of alcohol and its measurement in dealcoholized wines
Regulatory frameworks	From Genes to Glass: Industry Readiness and Regulatory Pathways for Genome Editing in the Wine Sector Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem Equitable Access to Consumer Information in Digital Wine Labels: Identifying Accessibility Gaps in Emerging Regulatory Frameworks.
Relational analysis	Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation
relict vineyards	Armenian relict grapevine diversity: a genetic resource for climate-resilient and sustainable viticulture
resilience	Geographical indications in the Wine sector : a resilient legal economic and very original French organisation system in a changing market VITILIENCE: A network of 17 innovative demonstrators aimed at improving the resilience of French vineyards to climate change Adaptation of Ukrainian Viticulture to Climate Change and Geopolitical Challenges
Resilient Legal Model	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
Resilient viticulture	Building resilient viticulture in face of climate change with multidisciplinary approaches in China
resistance	INRAE and IFV, Two Partners Committed to the Development and Dissemination of Resistant Varieties
Resistant to major pest	Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
resistant varieties	Review of New Resistant Varieties and Innovative Rootstocks to Address Climate Change in Viticulture
Retail Concentration	Strategic Room for Manoeuvre of Wine Players under Increasing Retail Concentration
retail pricing	Title: Wine Demand and Pricing under Monopoly Retail: Composition Bias and Within-Product Demand from a National Alcohol Monopoly, 2009–2024
Reverse osmosis	Understanding the Stability of Dealcoholised Wines: Insights from a 12-month evolution study From Niche to Strategy: Innovation and Challenges in Dealcoholized Wines
Reverse osmosis concentrate	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Rhizosphere soil	Effects of grass cover on grape disease incidence and rhizosphere soil microbial communities in vineyards
Rhizospheric bacteria	Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China
ripening	Deficit irrigation, based on ETo, in Tempranillo vineyard cultivated with alternate cover crop: productive and qualitative effects in the Duero valley National Innovation Project on the Adaptation of Grape Varieties to Climate Change (VIDCLIMA)
Risk Management	Behavioral and Structural Drivers of Indigenous Yeast Adoption in Swiss Viticulture
Robust varietals / Piwi	Integrated Pest Management: Country-Specific Versus Cross-Border Insights
Root architecture	Physiological Mechanisms of Sodium Silicate-Mediated Regulation of Ion Homeostasis and Root Architecture in Grapevine Seedlings under Salt Stress
Root growth	Targeted root-zone irrigation enhances grape berries and wine quality by controlling soil water-nutrient flow and shaping root structure
Root traits	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Root-zone targeted irrigation	Targeted root-zone irrigation enhances grape berries and wine quality by controlling soil water-nutrient flow and shaping root structure
Rootstock	Cover Crops as a Tool for Managing Excessive Vine Vigour in cv. Istrian Malvasia
Rotundone	Effects of Membrane Alcohol Reduction on Key Aroma Compounds, Including Rotundone, in Austrian Grüner Veltliner
Rural development	Telling Ningxia's terroir story: Developing narratives for regional economic distinction in Ningxia’s wine industry Building Sustainable Wine Destinations: The Contribution of Craft Wineries, Hospitality Businesses and Sommeliers in Ukraine
rural knowledge	Tangible and intangible heritage of rainfed Maule viticulture: territory, campesino knowledge, and the valorization of old vineyards
S
S.cerevisiae	Tackling High-Sugar Wine Fermentation through Lysine Supplementation
S02 reduction	Treatment of white wine with supercritical CO₂ as a stabilization technology prior to biological aging: a sustainable alternative to the use of sulfur dioxide
Saccharomyces cerevisiae	QTL Mapping and Cross-Pathway Metabolic Remodeling Mechanism of Acetic Acid Production in Saccharomyces cerevisiae from the Ningxia Wine Region Analysis of the dynamic transcriptome and regulatory mechanisms of high and low yield higher alcohol Saccharomyces cerevisiae
Salinity stress	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
salt content	Amelioration of Saline-Sodic Soils by Desulfurized Gypsum and Organic Amendments: From Mechanism to Field Practice
Salt stress	Physiological Mechanisms of Sodium Silicate-Mediated Regulation of Ion Homeostasis and Root Architecture in Grapevine Seedlings under Salt Stress
Salt tolerance	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
scientific research	Current State and Development Trend of China’s Wine Industry
seedless grape	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue
Seedless table grape	Development of new seedless table grape varieties with tolerance to fungal diseases in Spain
Semantic segmentation	Development of Illumination-Specific Recognition and Segmentation Models for Major Vineyard Pests
sensomics	Characterization of Aroma Enhancement by Lactobacillus brevis LB-21 Mediated Three-Strain Alcoholic–Malolactic Co-Fermentation in Wine
sensory analysis	Comparative Characterization of the Volatile and Sensory Profiles of Alcohol-Free Wines Produced by Membrane and Thermal-Based Dealcoholisation Technologies Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption Hyperoxygenation and turbidity adjustments in white and rosé juices monitored via the oxidation reduction potential: insights from 3 vintages Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties Evaluating the Potential of the Indigenous Telti Kuruk Grapevine Cultivar as an Adaptive Strategy for Sustainable Viticulture under Climate Change Conditions
Sensory diversification	Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments
Sensory evaluation	Adapting new wine products for the Chinese market: A sensory-driven case study of consumer preferences in Beijing and Yinchuan A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court
sensory evolution	Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages
sensory modulation	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices
sensory preference	Sensory Preferences and Key Driving Factors of Wine Consumers in Beijing and Jiangsu-Zhejiang-Shanghai Regions
sensory profile	From Niche to Strategy: Innovation and Challenges in Dealcoholized Wines
Sensory properties	Phenolic Profile and Biological Activity of Commercial Dealcoholized Wines
Sensory quality	Native non-Saccharomyces yeasts as a strategy for the production of reduced-alcohol Cabernet Sauvignon and Carmenère wines: effects on the aromatic profile and sensory quality Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality
service-providing crops	Cover Crops in Irrigated Vineyards under Arid Conditions: Long-Term Evidence from Argentina
Serving temperature	Probing the Effect of Temperature on Tannin–Salivary Protein Interactions Using ITC, Fluorescence, RI, and Molecular Simulations: implications on wine serving temperature
Shangri-La in Southwest China	Social Sustainability of the Wine Industry in the Dry-Hot Valley of Shangri-La, Southwest China – An Anthropological Perspective
Shared Brands	The Nomos of Wine Territories: A TCCM Review of Territorial, Collective, and Shared Brands
shoot growth	Physiological and productive effects of green manure on the table grape variety “Luisa”
site differentiation	Candidate viticultural terroir units in old País vineyards from coastal Maule Valley: from vine physiology to wine composition
Skills governance	When Wine Ecosystems Learn: Governing Professional Knowledge in Transition
Skin contact	Hyperoxygenation and turbidity adjustments in white and rosé juices monitored via the oxidation reduction potential: insights from 3 vintages
skin maceration	Orange Winemaking Strategy: Skin Maceration vs. Skin–Seed Maceration in Late-Harvest Petit Manseng Wine
smoke	International proficiency testing results for the analysis of wildfire impact markers.
Social media	A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court
Social sustainability	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students Living Vitivinicultural Heritage: The 2003 UNESCO Convention in Action Social Sustainability of the Wine Industry in the Dry-Hot Valley of Shangri-La, Southwest China – An Anthropological Perspective
Socio-Technical Innovation	Behavioral and Structural Drivers of Indigenous Yeast Adoption in Swiss Viticulture
Sociology of Taste	The Mediated Wine Experience: A Conceptual Framework for Understanding How Wine Narratives Become Experiences
Sociotechnical arrangements	Winter wines in Brazil: behind the scenes of a market under construction
Sodium adsorption ratio	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
sodium carboxymethylcellulose	Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate
Sodium silicate	Physiological Mechanisms of Sodium Silicate-Mediated Regulation of Ion Homeostasis and Root Architecture in Grapevine Seedlings under Salt Stress
soft power	Wine diplomacy as a form of cultural power: contemporary strategies for international outreach
Soil	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines
Soil burial for winter protection	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia
Soil carbon sequestration	Synergistic effects of grape pomace biochar on wine grape quality improvement, vineyard soil nutrients, and carbon sequestration
Soil enzyme activity	The impact of conservation tillage measures on soil physicochemical properties, enzyme activity, and microbial community in wine grape vineyards in the Eastern Foothills of the Helan Mountains,Ningxia
soil fertility	Cover Crops in Irrigated Vineyards under Arid Conditions: Long-Term Evidence from Argentina Amelioration of Saline-Sodic Soils by Desulfurized Gypsum and Organic Amendments: From Mechanism to Field Practice
Soil Health	Designing a Regenerative Transition Pathway for Vineyards: Lessons from a Brazilian Boutique Winery in a Humid Subtropical Region
Soil metabolites	Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China
Soil Microbial diversity	Differential Effects of Cover Crops on Soil Nutrients and Microbial Communities in Marselan Vineyards
Soil microorganisms	The impact of conservation tillage measures on soil physicochemical properties, enzyme activity, and microbial community in wine grape vineyards in the Eastern Foothills of the Helan Mountains,Ningxia
soil moisture content	Stable δ2H/ δ18O Isotopes Provide Inductions of Organic Fertilizer Application Control Grapevine (Cabernet Sauvignon) Water Utilization Strategy
Soil nutrients	Synergistic effects of grape pomace biochar on wine grape quality improvement, vineyard soil nutrients, and carbon sequestration
Soil physicochemical properties	The impact of conservation tillage measures on soil physicochemical properties, enzyme activity, and microbial community in wine grape vineyards in the Eastern Foothills of the Helan Mountains,Ningxia
Soil properties	Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China
soil respiration	Physiological and productive effects of green manure on the table grape variety “Luisa”
Soil salinization	Amelioration of Saline-Sodic Soils by Desulfurized Gypsum and Organic Amendments: From Mechanism to Field Practice
Soil-to-bottle	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines
Soil–plant interactions	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Sommeliers	Building Sustainable Wine Destinations: The Contribution of Craft Wineries, Hospitality Businesses and Sommeliers in Ukraine
Sound velocity	A new Rapid Method for the Determination of Alcohol Content in Wines
Sparkling base wine	Bioregulation, incidence of bunch rot and productivity in ‘Riesling Italico’ and ‘Viognier’
sparkling wine	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties
spinning cone column	From Niche to Strategy: Innovation and Challenges in Dealcoholized Wines Does the spinning cone spin your dealcoholized wine’s aroma away?
Spirulina (Arthrospira platensis)	Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms
SPME-GC–MS	Influence of microbial and functional metabolites on the aroma of wines from different areas in Ningxia, China
Spoilage microorganisms	Efficacy studies on glycolipids to inactivate spoilage organisms in wine and dealcoholized wine
Spontaneous fermentation	Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation Microbial diversity during wine fermentation in Beijing region and its influence on wine flavor
stable isotopes	Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
Standardization	Quality Certification under Uncertainty: Theory and Evidence from Wine Competitions
State monopolies	The regulatory framework governing the distribution of wine worldwide, and an examination of the asymmetric effects on exporters and consumer access
stomatal immunity	Novel mechanism of grapevine resistance against downy mildew
Storydoing	The Mediated Wine Experience: A Conceptual Framework for Understanding How Wine Narratives Become Experiences
Storytelling	The Mediated Wine Experience: A Conceptual Framework for Understanding How Wine Narratives Become Experiences
Strategic approach	Co-construction of the sustainability approach for Geographical Indications in the French wine sector
Strategic capabilities	Sustainability Maturity as a Strategic Capability in Wine Production Systems: Contributions from the BaccuS 2.0 Framework
Strategic Conviction	Advancing China’s Wine Industry Towards World-Class Distinction: A Framework of Strategic Conviction and High-Quality Development
Strategic positioning	Integrated Pest Management: Country-Specific Versus Cross-Border Insights
Strategy	Safeguarding resilient German wine production – results of geodata-based land-use modelling and discrete choice
stress	Deficit irrigation, based on ETo, in Tempranillo vineyard cultivated with alternate cover crop: productive and qualitative effects in the Duero valley Stem water potential and soil moisture affected by deficit irrigation frequency during summer in cv. Tempranillo in D.O. Ribera del Duero
stress resistance genes	Transcriptome analysis under drought stress in grapes and functional identification of VvMYB1 in regulating grape drought response
Stress Tolerance	Utilization of Wild East Asian Grapevine Germplasm for Developing Cultivars for Emerging Wine Markets
sub-region	Characteristics and Distribution of Wine Regions in China
Subcritical water extraction	Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
Subtropical terroir	Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil
Sugar	Changes in sugar, anthocyanin and ABA accumulation in response to cluster thinning and girdling in ‘Jumeigui’ grape
sugar accumulation	National Innovation Project on the Adaptation of Grape Varieties to Climate Change (VIDCLIMA)
sugars	Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
sulfite reduction	Biocontrol and bioprotection during winemaking by Pichia kudriavzevii: pilot-scale validation in Chardonnay
sulfur dioxide	Impact of Bulk Transportation and Deoxygenation on Oxygen Uptake and Color Stability of White Wines
Sulfur dioxide reduction	Combining bioprotection with conventional winemaking: co-fermentation of Lachancea thermotolerans and Metschnikowia pulcherrima under sulfur dioxide stress
sun-drying	The effect of skin contact fermentation on the analytical profile and kinetics of naturally sweet “Pedro Ximénez” wines
sunburn	Shading nets as an adaptation strategy against thermal-radiative stress in Grenache: effects on microclimate, vine physiology, sunburn and berry maturity
Supercritical fluids	Treatment of white wine with supercritical CO₂ as a stabilization technology prior to biological aging: a sustainable alternative to the use of sulfur dioxide
Supply chain management	Climate Resilience and Adaptive Wine Supply Chains: A Cross-Regional Comparison between Bordeaux and Prosecco
supply Chain Optimization	Market Distribution Characteristics and Supply Chain Optimization Pathways for Ningxia Wine Production Region: Evidence from Winery Surveys
Surface characteristics	Influence of charring conditions on the physicochemical properties of biochar derived from waste branches and grapes pomace at the Eastern Foot of Helan Mountain
survival rate	Natural overwintering survival analysis and physiological index changes of different grape varieties (lines) in the eastern foothills of Helan Mountain
susceptibility	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
Sustainability	"Sustainability and Origin Quality in European Wine Geographical Indications Law after Regulation (EU) 2024/1143" Multidimensional Wine Tourism Comparative Analysis of Three OIV Regions (Bordeaux, France; Ningxia, China; and Mendoza, Argentina): An Integrated Indicator System for Assessing Economic Resilience in a Changing Wine Market Safeguarding resilient German wine production – results of geodata-based land-use modelling and discrete choice Keys to a circular transition in the wine industry: innovation and symbiosis What Role Will Sustainability Play in the Wine Market? An Exploratory Analysis of Trade Operators’ Perspectives Co-construction of the sustainability approach for Geographical Indications in the French wine sector Integrating Geophysical Soil Mapping and Weather Data for Climate-Resilient Viticulture in Moldova Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking Treatment of white wine with supercritical CO₂ as a stabilization technology prior to biological aging: a sustainable alternative to the use of sulfur dioxide Quantifying the greenness of wine analysis using GWAPE Sustainability in the Wine Industry: A Comparative Analysis Across the Americas Prominence Bodega Murga in patrimonial wines produced under minimal intervention in Peru Integrated Pest Management: Country-Specific Versus Cross-Border Insights Adaptation of Ukrainian Viticulture to Climate Change and Geopolitical Challenges
Sustainability assessment	Sustainability Maturity as a Strategic Capability in Wine Production Systems: Contributions from the BaccuS 2.0 Framework
sustainability certifications	What Role Will Sustainability Play in the Wine Market? An Exploratory Analysis of Trade Operators’ Perspectives Greening the Vine: Sustainability Engagement among Italian Wine Cooperatives
sustainability engagement	Greening the Vine: Sustainability Engagement among Italian Wine Cooperatives
Sustainability Governance	A Post-Growth Paradigm for Wine Law
Sustainability maturity	Sustainability Maturity as a Strategic Capability in Wine Production Systems: Contributions from the BaccuS 2.0 Framework
Sustainability transitions	When Wine Ecosystems Learn: Governing Professional Knowledge in Transition
sustainable development	Village-Level Terroir Units as a Multi-Dimensional Value Framework for China's Wine Industry: A Grounded Theory Study Current State and Development Trend of China’s Wine Industry
sustainable enology	Utilization of grape pomace for the production of polyphenol-rich extracts as a sustainable approach in enology Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
Sustainable fining agents	Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms
Sustainable Innovation	Beyond Wine: Circular Economy and Value Extension through Oak Barrel Reuse in Coffee Aging
Sustainable practices	Co-construction of the sustainability approach for Geographical Indications in the French wine sector
Sustainable rural development	Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
Sustainable Vineyards	Designing a Regenerative Transition Pathway for Vineyards: Lessons from a Brazilian Boutique Winery in a Humid Subtropical Region
Sustainable viticulture	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia Bioelectrical Express Diagnostics of Grapevine Planting Material Viability: Field Validation of the PhytoTester System in Phytosanitary Certification Processes Evaluating the Potential of the Indigenous Telti Kuruk Grapevine Cultivar as an Adaptive Strategy for Sustainable Viticulture under Climate Change Conditions Integrated Approaches to Resilient and Sustainable Grape Production: Challenges and Adaptation Strategies in the Douro Demarcated Region
sustainable viticulture practice	A Sustainable Viticulture Method Adapted to the Cold Climate Zone in China
Sustainable wine tourism	Building Sustainable Wine Destinations: The Contribution of Craft Wineries, Hospitality Businesses and Sommeliers in Ukraine
sustainable winemaking	Biocontrol and bioprotection during winemaking by Pichia kudriavzevii: pilot-scale validation in Chardonnay
sweet aroma	Key odorants and Factors Driving Sweet Aroma in Northwest China Dry Red Wines
sweet wine	Health Challenges and Future Development Trends of Sweet Wines The effect of skin contact fermentation on the analytical profile and kinetics of naturally sweet “Pedro Ximénez” wines Orange Winemaking Strategy: Skin Maceration vs. Skin–Seed Maceration in Late-Harvest Petit Manseng Wine
Swiss Viticulture	Behavioral and Structural Drivers of Indigenous Yeast Adoption in Swiss Viticulture
symbolic capital	Wine diplomacy as a form of cultural power: contemporary strategies for international outreach
symbolic value	Wine's Meaning Crisis: Cultural Continuity as a New Global Paradigm
synthetic community	Synergistic Malolactic Fermentation under Climate Change-Driven Cross-Stress: Amino Acid Remodeling and Metabolic Rewiring by a Novel Oenococcus oeni and Lactiplantibacillus plantarum Consortium
System of Controlled Appellation of Origin；	The Feasibility and Fundamental Issues of Establishing a Legal Appellation System for Wine in the Eastern Foothills of Helan Mountain, Ningxia.
System resilience	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia
T
Table grape	Susceptibility of table grape cultivars and colonization mechanisms of Aspergillus spp. in grapevines
taint markers	International proficiency testing results for the analysis of wildfire impact markers.
TAM	Understanding Online Wine Purchasing Behaviour in Portugal: An Extended Technology Acceptance Model Approach (TAM)
Tannat	Effect of leaf removal on profile and content of norisoprenoids and carotenoids in Tannat grapes from Uruguay
Tannin	Chemical and neural evidence for oenological tannin-mediated suppression of IBMP via techniques of GC-QQQ, DFT, QDA and EEG: Implications on green flavor impacted by tannins in wine
Tannins	Optimizing Phenolic Composition and Sensory Balance in High-Tannin Grape Cultivars through Vineyard and Winemaking Practices
tartaric acid	Methodological approach to studying the origin of tartaric acid contained in wine products
tartaric instability	Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate
Tartaric stability	Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
taste	Improving the taste and mouthfeel of dealcoholised wines
TCCM	The Nomos of Wine Territories: A TCCM Review of Territorial, Collective, and Shared Brands
TDR	Stem water potential and soil moisture affected by deficit irrigation frequency during summer in cv. Tempranillo in D.O. Ribera del Duero
Technical Efficiency	The Big Recalibration: Production Functions and Technical Efficiency of European Wineries Under Conventional, Traditional, and Biological Systems
Technological and scientific intervention	Telling Ningxia's terroir story: Developing narratives for regional economic distinction in Ningxia’s wine industry
Technological ripening	Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil
Technology adoption	Between Innovation and Terroir: Burgundy Pinot Noir Producers Facing New Genomic Techniques
Telti Kuruk	Evaluating the Potential of the Indigenous Telti Kuruk Grapevine Cultivar as an Adaptive Strategy for Sustainable Viticulture under Climate Change Conditions
territorial	VITILIENCE: A network of 17 innovative demonstrators aimed at improving the resilience of French vineyards to climate change
Territorial Branding	The Nomos of Wine Territories: A TCCM Review of Territorial, Collective, and Shared Brands
Territorial differentiation	Experience economy in Brazil's winter wine tourism
territorial governance	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Territorial intelligence	Dynamics of the value chain in Brazilian viticulture Mapping the Wine Value Chain: a methodological approach
Territorial resilience	When Wine Ecosystems Learn: Governing Professional Knowledge in Transition
territory and identity	Wine's Meaning Crisis: Cultural Continuity as a New Global Paradigm
Terroir	Building resilient viticulture in face of climate change with multidisciplinary approaches in China Geographical indications in the Wine sector : a resilient legal economic and very original French organisation system in a changing market Telling Ningxia's terroir story: Developing narratives for regional economic distinction in Ningxia’s wine industry The Feasibility and Fundamental Issues of Establishing a Legal Appellation System for Wine in the Eastern Foothills of Helan Mountain, Ningxia. Harnessing microbial terroir for climate-resilient viticulture and berry quality Evaluating the Potential of the Indigenous Telti Kuruk Grapevine Cultivar as an Adaptive Strategy for Sustainable Viticulture under Climate Change Conditions Influence of microbial and functional metabolites on the aroma of wines from different areas in Ningxia, China Terroir and Economic Integration: Regulation of Uruguayan Wine Geographical Indications in the European Union–Mercosur Agreement
Terroir classification	Village-Level Terroir Units as a Multi-Dimensional Value Framework for China's Wine Industry: A Grounded Theory Study
terroir expression	Innovation and Industrial Application of Chinese Indigenous Wine Yeast Resources
thermal-radiative stress	Shading nets as an adaptation strategy against thermal-radiative stress in Grenache: effects on microclimate, vine physiology, sunburn and berry maturity
thermogenesis	Extracts of Dunkelfelder Grape pomace Increase the Metabolic Rate and Reduce Fat Deposition in Mice Maintained on a High-Fat Diet
Thiol formation	Enhancing the formation of volatile thiols by redox control during alcoholic fermentation
Thiols	Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines
Three-tier system	The regulatory framework governing the distribution of wine worldwide, and an examination of the asymmetric effects on exporters and consumer access
Tissue culture	Investigation of Genotypic Effects on Embryo Rescue Efficiency in Grapevine
Tissue viability	Bioelectrical Express Diagnostics of Grapevine Planting Material Viability: Field Validation of the PhytoTester System in Phytosanitary Certification Processes
total acidity	Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking
traceability	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation Building Vitivinicultural Sustainability from a Territorial Scale: The Experience of Uruguay
Traceabilty	New inorganic and isotopic signatures for the high geographical resolution of wines for advanced traceability and quality assessment of trade in the wine sector: integration in a new generation of smart labels
Trans-2 hexenal	Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines
Transcriptome	Analysis of the dynamic transcriptome and regulatory mechanisms of high and low yield higher alcohol Saccharomyces cerevisiae
transcriptome analysis	Transcriptome analysis under drought stress in grapes and functional identification of VvMYB1 in regulating grape drought response
transpiration	Stem water potential and soil moisture affected by deficit irrigation frequency during summer in cv. Tempranillo in D.O. Ribera del Duero
Treated wastewater irrigation	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
trends	Global Trends and Strategic Challenges in Wine Tourism - Insights from an International Survey
Tropical & subtropical viticulture	Advances in Grape Breeding in Tropical and Subtropical Regions of China
U
U-Net	Development of Illumination-Specific Recognition and Segmentation Models for Major Vineyard Pests
UAV	Non-destructive estimation of wine grape yield based on oblique photography by unmanned aerial vehicle
Ukraine	Building Sustainable Wine Destinations: The Contribution of Craft Wineries, Hospitality Businesses and Sommeliers in Ukraine
Ukrainian varietie	Adaptive technologies for the production of de-alcoholized wine using Ukrainian climate-resilient grape varieties
ultra-high-pressure homogenization (UHPH)	Integrated Winemaking Strategies to Reduce Sulfite Levels: Combined Application of Ultra-High Pressure Homogenization and Non-Saccharomyces Yeasts.
Ultrasound-assisted extraction	Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin
Uruguay	Effect of leaf removal on profile and content of norisoprenoids and carotenoids in Tannat grapes from Uruguay Building Vitivinicultural Sustainability from a Territorial Scale: The Experience of Uruguay
uva	Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas
V
vacuum distillation	Adaptive technologies for the production of de-alcoholized wine using Ukrainian climate-resilient grape varieties
Value Capture	Strategic Room for Manoeuvre of Wine Players under Increasing Retail Concentration
Value Creation	Beyond Wine: Circular Economy and Value Extension through Oak Barrel Reuse in Coffee Aging
Value empowerment system	Village-Level Terroir Units as a Multi-Dimensional Value Framework for China's Wine Industry: A Grounded Theory Study
Value formation	Mapping the Wine Value Chain: a methodological approach
Variedades locales	Variedades locales como recurso para la adaptación y diversificación del viñedo en regiones de clima cálido
Vegetal aroma	Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis
Vegetal fiber	Design of a continuous semi-industrial scale system for the use of a vegetable fiber derived from grape pomace to eliminate undesirable substances in wines
Village-level terroir	Village-Level Terroir Units as a Multi-Dimensional Value Framework for China's Wine Industry: A Grounded Theory Study
Vine branch biochar	Influence of charring conditions on the physicochemical properties of biochar derived from waste branches and grapes pomace at the Eastern Foot of Helan Mountain
Vineyard	Effects of Organic Mulching on Grape Berry Quality and Epiphytic Microorganisms Stem water potential and soil moisture affected by deficit irrigation frequency during summer in cv. Tempranillo in D.O. Ribera del Duero
Vineyard intervations	Optimizing Phenolic Composition and Sensory Balance in High-Tannin Grape Cultivars through Vineyard and Winemaking Practices
vineyard management	A Sustainable Viticulture Method Adapted to the Cold Climate Zone in China
Vineyard management decisions	Multiple pathways to resilient and sustainable viticulture: Understanding winegrowers’ priorities and trade-offs in vineyard management in North-Eastern Italy
Vineyard surface	Safeguarding resilient German wine production – results of geodata-based land-use modelling and discrete choice
Vineyards	Integrating Geophysical Soil Mapping and Weather Data for Climate-Resilient Viticulture in Moldova
Vinification practices	Optimizing Phenolic Composition and Sensory Balance in High-Tannin Grape Cultivars through Vineyard and Winemaking Practices
vino	Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
Virus detection	Study on Virus Detection and Virus Elimination Techniques for Wine Grape Cultivars
VIS-NIR/SWIR	Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables
Viticultural heritage	Tangible and intangible heritage of rainfed Maule viticulture: territory, campesino knowledge, and the valorization of old vineyards
viticultural typicity	Candidate viticultural terroir units in old País vineyards from coastal Maule Valley: from vine physiology to wine composition
Viticultural zoning	Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
viticulture	Amelioration of Saline-Sodic Soils by Desulfurized Gypsum and Organic Amendments: From Mechanism to Field Practice From Genes to Glass: Industry Readiness and Regulatory Pathways for Genome Editing in the Wine Sector Viticulture and AI: The Ethical Balance Between Innovation and Equity The Big Recalibration: Production Functions and Technical Efficiency of European Wineries Under Conventional, Traditional, and Biological Systems Review of New Resistant Varieties and Innovative Rootstocks to Address Climate Change in Viticulture Beyond Wine: Circular Economy and Value Extension through Oak Barrel Reuse in Coffee Aging VITILIENCE: A network of 17 innovative demonstrators aimed at improving the resilience of French vineyards to climate change Adaptation of Ukrainian Viticulture to Climate Change and Geopolitical Challenges
Viticulture Ecosystem Model	When Wine Ecosystems Learn: Governing Professional Knowledge in Transition
Viticulture sustainability	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Vitis	Novel mechanism of grapevine resistance against downy mildew Changes in sugar, anthocyanin and ABA accumulation in response to cluster thinning and girdling in ‘Jumeigui’ grape
Vitis amurensis Rupr	Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality Research progress on cultivation and Brewing characteristics of Beibinghong grapes
Vitis vinifera	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine Joint background study between the FAO International Treaty on Plant Genetic Resources for Food and Agriculture and the International Organisation of Vine and Wine on the relevance of the conservation and sustainable use of grape. Impact of the water deficit on grapevine single berry ripening Nutritional aspects on quality of ‘Syrah’ grapes under doble prunning in Cerrado The effect of removing leaf from distal shoots on grape sugar acid balance and fruit quality Bioregulation, incidence of bunch rot and productivity in ‘Riesling Italico’ and ‘Viognier’
Vitis vinifera L	A Sustainable Viticulture Method Adapted to the Cold Climate Zone in China Intraspecific recurrent selection in Vitis vinifera L.: An effective method for breeding grapevine with high quality and comprehensive stress resistance
vitivinicultural sustainability	Building Vitivinicultural Sustainability from a Territorial Scale: The Experience of Uruguay
Vitiviniculture	Terroir and Economic Integration: Regulation of Uruguayan Wine Geographical Indications in the European Union–Mercosur Agreement
VOCs	Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines
Volatile aroma	Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments
volatile aroma compounds	Sensory Preferences and Key Driving Factors of Wine Consumers in Beijing and Jiangsu-Zhejiang-Shanghai Regions
volatile compounds	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices Method for the Determination of Volatile Compounds in Spirits and Wines Using Ethanol as a Reference Substance Effects of the double long curtain canopy system on wine grape volatiles in the hottest climate of the Turpan-Hami basin: an integrated volatile and sensory perspective
Volatile flavor compounds	Moscato Giallo: Aroma Characterization by GC-MS/MS and Stable Isotope Ratio Analysis of the Major Volatile Compounds
Volatile organic compound	Effects of pre-fermentation thermal and microwave maceration on phenolic and aroma profiles of red wine produced with Coniella vitis-infected grapes
Volatile organic compounds	Cultivar-Specific Divergence in Volatile Aroma Profiles of Heat-Stressed Grapes Uncovered via GC×GC-TOFMS
Volatile organic compounds (VOCs)	Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine
volatiles	An overview of HS-SPME-GC×GC-ToFMS to unravel grape volatiles signature Phenolic and Volatile Characterization of Grapes and Wines from High-Altitude Vineyards in Yunnan, China: Implications for Maturity Assessment Comparative Effects of Ceramic Vessels and Conventional Aging Containers on the Chemical Composition, Sensory Attributes, and Consumer Perception of Wine
volatilome modulation	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding
VvMYB1	Transcriptome analysis under drought stress in grapes and functional identification of VvMYB1 in regulating grape drought response
Vvolatile compounds	From amino acids to aroma: assessment of grape aroma potential
W
warm-aride climate winemaking	Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
water index	Genetic analysis of water index in F1 hybrids between 'Ecolly' and 'Dunkelfelder' for cold- and drought- resistance breeding
Water migration	Targeted root-zone irrigation enhances grape berries and wine quality by controlling soil water-nutrient flow and shaping root structure
Water reuse	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
water utilization sources	Stable δ2H/ δ18O Isotopes Provide Inductions of Organic Fertilizer Application Control Grapevine (Cabernet Sauvignon) Water Utilization Strategy
Water-saving irrigation	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia
water-use efficiency	Cover Crops in Irrigated Vineyards under Arid Conditions: Long-Term Evidence from Argentina
WGCNA	Analysis of the dynamic transcriptome and regulatory mechanisms of high and low yield higher alcohol Saccharomyces cerevisiae
white wine	Impact of Bulk Transportation and Deoxygenation on Oxygen Uptake and Color Stability of White Wines
White wine stabilization	Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
White_wine_fermentation	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation
Wild grapevine	Biocontrol potential of endophytic fungi and bacteria isolated from wild grapevines
Wine	A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification Research Progress on Flavor and Nutritional Functions of Wine Market Distribution Characteristics and Supply Chain Optimization Pathways for Ningxia Wine Production Region: Evidence from Winery Surveys How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate Chemical and neural evidence for oenological tannin-mediated suppression of IBMP via techniques of GC-QQQ, DFT, QDA and EEG: Implications on green flavor impacted by tannins in wine Tackling High-Sugar Wine Fermentation through Lysine Supplementation Effects of pre-fermentation thermal and microwave maceration on phenolic and aroma profiles of red wine produced with Coniella vitis-infected grapes Development and Application of Endophytic Filamentous Fungi for Wine Production Simultaneous Assessment of Polysulfides and Hydropolysulfides in Wine by HPLC–HRMS
Wine acidification	Climate-Adaptive Wine Acidification and Flavour Modulation Using Lachancea thermotolerans
Wine Aging	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices The Research and Application of Chinese Oak in Wine Production
wine analysis	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation Quantifying the greenness of wine analysis using GWAPE
Wine and allergy	Impact of moderate wine consumption on the health of consumers suffering for food-related diseases (allergies and intolerances)
wine and cultural continuity	Wine's Meaning Crisis: Cultural Continuity as a New Global Paradigm
Wine and food intolerances	Impact of moderate wine consumption on the health of consumers suffering for food-related diseases (allergies and intolerances)
Wine and food pairing	A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court
Wine aroma	Characterization of Aroma Enhancement by Lactobacillus brevis LB-21 Mediated Three-Strain Alcoholic–Malolactic Co-Fermentation in Wine Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation Not Just a Seal: a 6-Years Study on Wine Closures as Oenological Tools for Modulating Quality and Shelf-Life Effect of leaf removal on profile and content of norisoprenoids and carotenoids in Tannat grapes from Uruguay Yeast Breeding and Wine-making Process Matching Adapted to High-Sugar and Low-Acid Grape Materials from Eastern Foot of Helan Mountain
wine aroma compounds	Effects of Membrane Alcohol Reduction on Key Aroma Compounds, Including Rotundone, in Austrian Grüner Veltliner
wine aroma modulation	Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Wine astringency	Probing the Effect of Temperature on Tannin–Salivary Protein Interactions Using ITC, Fluorescence, RI, and Molecular Simulations: implications on wine serving temperature
wine business models	Wine's Meaning Crisis: Cultural Continuity as a New Global Paradigm
Wine by-product upcycling	Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
Wine classification	Review on AI and Deep learning applications for Wine classification
wine color	Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking
Wine Communication	The Mediated Wine Experience: A Conceptual Framework for Understanding How Wine Narratives Become Experiences
Wine Competitions	Quality Certification under Uncertainty: Theory and Evidence from Wine Competitions
Wine consumer behaviour	Understanding Online Wine Purchasing Behaviour in Portugal: An Extended Technology Acceptance Model Approach (TAM)
Wine consumption	The Mediated Wine Experience: A Conceptual Framework for Understanding How Wine Narratives Become Experiences Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students Fiscal and Circulation Structures in Wine Markets: Accessibility Thresholds and Daily-Consumption Market Formation in China and France
Wine consumption in at risk consumers	Impact of moderate wine consumption on the health of consumers suffering for food-related diseases (allergies and intolerances)
wine cooperatives	Greening the Vine: Sustainability Engagement among Italian Wine Cooperatives
Wine culture	Building Sustainable Wine Destinations: The Contribution of Craft Wineries, Hospitality Businesses and Sommeliers in Ukraine
wine demand	Title: Wine Demand and Pricing under Monopoly Retail: Composition Bias and Within-Product Demand from a National Alcohol Monopoly, 2009–2024
Wine destinations	Building Sustainable Wine Destinations: The Contribution of Craft Wineries, Hospitality Businesses and Sommeliers in Ukraine
Wine diplomacy	Wine diplomacy as a form of cultural power: contemporary strategies for international outreach
wine economics	Digital Infrastructure for Wine Economics: A Platform Approach to Cross-Country Data Integration and Industry–Academic Knowledge Transfer
Wine ecosystems	When Wine Ecosystems Learn: Governing Professional Knowledge in Transition
wine entity matching	The Problem of Wine Entity Matching in the Integration of Heterogeneous Data Sources
Wine Experience	The Mediated Wine Experience: A Conceptual Framework for Understanding How Wine Narratives Become Experiences
Wine fermentation	QTL Mapping and Cross-Pathway Metabolic Remodeling Mechanism of Acetic Acid Production in Saccharomyces cerevisiae from the Ningxia Wine Region Analysis of the dynamic transcriptome and regulatory mechanisms of high and low yield higher alcohol Saccharomyces cerevisiae
Wine fining	Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms
Wine flavor	Microbial diversity during wine fermentation in Beijing region and its influence on wine flavor Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments
Wine Grape Cultivars	Utilization of Wild East Asian Grapevine Germplasm for Developing Cultivars for Emerging Wine Markets
wine grapes	Glycan microarray reveals the variations of grape berry polysaccharide structural alteration during maturation under different ripening peroid length. Genetic analysis and comprehensive evaluation of semi-lethal temperature in F1 progrny of intraspecific hybridization between ‘Dunkelfelder’ and ‘Ecolly’ Genetic analysis of water index in F1 hybrids between 'Ecolly' and 'Dunkelfelder' for cold- and drought- resistance breeding A New Wine Grape Cultivar ‘Gudaozijing’ A new wine grape variety Yuniang Ziyu
Wine health preservation	The Historical Evolution of Perception and Local Narrative Construction of Wine Health Preservation in China
wine identification	The Problem of Wine Entity Matching in the Integration of Heterogeneous Data Sources
Wine Industry	Advancing China’s Wine Industry Towards World-Class Distinction: A Framework of Strategic Conviction and High-Quality Development Social Sustainability of the Wine Industry in the Dry-Hot Valley of Shangri-La, Southwest China – An Anthropological Perspective Sustainability in the Wine Industry: A Comparative Analysis Across the Americas Resonance Between Ecological Benefits and Economic Performance on the Eastern Foot of Helan Mountain The Strategic Process of China's Wine Industry's Resilience Reconstruction and Recovery
Wine industry adoption	From Genes to Glass: Industry Readiness and Regulatory Pathways for Genome Editing in the Wine Sector
wine industry competitiveness	Multidimensional Wine Tourism Comparative Analysis of Three OIV Regions (Bordeaux, France; Ningxia, China; and Mendoza, Argentina): An Integrated Indicator System for Assessing Economic Resilience in a Changing Wine Market
wine industry sustainability	Innovation and Industrial Application of Chinese Indigenous Wine Yeast Resources
Wine innovation	Entrepreneurial Ecosystems for Wine Innovation: Insights from HackaVitis and StartupLab
Wine integrity preservation	365-Day Extended Maceration Preserving Wine Integrity Under a Self-Generated CO₂ Atmosphere
wine law	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches A Post-Growth Paradigm for Wine Law
Wine lexicon	Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education
Wine market	Adapting new wine products for the Chinese market: A sensory-driven case study of consumer preferences in Beijing and Yinchuan
wine market accessibility	Fiscal and Circulation Structures in Wine Markets: Accessibility Thresholds and Daily-Consumption Market Formation in China and France
Wine markets	What Role Will Sustainability Play in the Wine Market? An Exploratory Analysis of Trade Operators’ Perspectives
wine packaging	Environmental footprint of wine packaging: figures and best practices
Wine polysaccharides	Deciphering the Molecular Basis of Cabernet Sauvignon Astringency: Effects of Pectolytic Enzymes on Wine Polysaccharides and Polyphenols Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
Wine production systems	Sustainability Maturity as a Strategic Capability in Wine Production Systems: Contributions from the BaccuS 2.0 Framework
wine quality	Cover Crops in Irrigated Vineyards under Arid Conditions: Long-Term Evidence from Argentina Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms Hybrid dealcoholization strategies: integration of biological methods and physical techniques to produce quality dealcoholized and partially dealcoholized wines
Wine quality assesment	New inorganic and isotopic signatures for the high geographical resolution of wines for advanced traceability and quality assessment of trade in the wine sector: integration in a new generation of smart labels
Wine rapid analysis	A new Rapid Method for the Determination of Alcohol Content in Wines
wine ratings	The Problem of Wine Entity Matching in the Integration of Heterogeneous Data Sources
Wine regions	Entrepreneurial Ecosystems for Wine Innovation: Insights from HackaVitis and StartupLab
Wine sector	Co-construction of the sustainability approach for Geographical Indications in the French wine sector
wine sector resilience	Wine's Meaning Crisis: Cultural Continuity as a New Global Paradigm
Wine sensory profile	Structural characteristics of grape berries as a tool for developing adaptive enological technologies for PIWI wines under climate variability conditions
Wine Supplier	Strategic Room for Manoeuvre of Wine Players under Increasing Retail Concentration
wine sustainability	Environmental footprint of wine packaging: figures and best practices Sustainability Maturity as a Strategic Capability in Wine Production Systems: Contributions from the BaccuS 2.0 Framework
wine taint	International proficiency testing results for the analysis of wildfire impact markers.
wine thermal and membrane technologies	Comparative Characterization of the Volatile and Sensory Profiles of Alcohol-Free Wines Produced by Membrane and Thermal-Based Dealcoholisation Technologies
wine tourism	Segmenting the Global Wine Tourist: How Cultural Values Shape Experience Preferences Across Traditional and Emerging Markets Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches Multidimensional Wine Tourism Comparative Analysis of Three OIV Regions (Bordeaux, France; Ningxia, China; and Mendoza, Argentina): An Integrated Indicator System for Assessing Economic Resilience in a Changing Wine Market Global Trends and Strategic Challenges in Wine Tourism - Insights from an International Survey AI-based virtual assistants in wine tourism marketing: BOBALIA, a conversational assistant for the sector. Dynamics of the value chain in Brazilian viticulture Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism Wine Tourism and Mobility: Caravaning Experiences in Wine Regions Prominence Bodega Murga in patrimonial wines produced under minimal intervention in Peru Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
Wine trade operators	What Role Will Sustainability Play in the Wine Market? An Exploratory Analysis of Trade Operators’ Perspectives
Wine trade regulations	The regulatory framework governing the distribution of wine worldwide, and an examination of the asymmetric effects on exporters and consumer access
wine transportation	Impact of Bulk Transportation and Deoxygenation on Oxygen Uptake and Color Stability of White Wines
Wine value chain	Sustainability in the Wine Industry: A Comparative Analysis Across the Americas
wine-region zoning	Characteristics and Distribution of Wine Regions in China
Winegrape production	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia
Winegrowers’ priorities	Multiple pathways to resilient and sustainable viticulture: Understanding winegrowers’ priorities and trade-offs in vineyard management in North-Eastern Italy
winemaking process	Key odorants and Factors Driving Sweet Aroma in Northwest China Dry Red Wines
Wineries	Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism
winery ratings	Digital Infrastructure for Wine Economics: A Platform Approach to Cross-Country Data Integration and Industry–Academic Knowledge Transfer
winery sorting line	Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables
Winter desiccation resistance	Characteristics and Mechanisms of Desiccation Resistance in the Hybrid Grape ‘140902’ (female parent ‘Syrah’ × male parent V. amurensis)
Winter freezing injury	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia
Winter viticulture	Winter wines in Brazil: behind the scenes of a market under construction Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil
winterhardiness	Review of New Resistant Varieties and Innovative Rootstocks to Address Climate Change in Viticulture
Y
yeast breeding	Yeast Breeding and Wine-making Process Matching Adapted to High-Sugar and Low-Acid Grape Materials from Eastern Foot of Helan Mountain
yeast metabolism	The role of oxygen and nitrogen in the production of yeast-derived aroma compounds
yeast selection	Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content
Yeast_autolysis	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation
Yield	Integrating Geophysical Soil Mapping and Weather Data for Climate-Resilient Viticulture in Moldova Cover Crops as a Tool for Managing Excessive Vine Vigour in cv. Istrian Malvasia Physiological and productive effects of green manure on the table grape variety “Luisa”
yield estimation	Non-destructive estimation of wine grape yield based on oblique photography by unmanned aerial vehicle
YOLOv5s model	Non-destructive estimation of wine grape yield based on oblique photography by unmanned aerial vehicle
YOLOv8	Development of Illumination-Specific Recognition and Segmentation Models for Major Vineyard Pests
Young adults	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students
Yuniang Ziyu	A new wine grape variety Yuniang Ziyu
Z
zone	Characteristics and Distribution of Wine Regions in China
δ
δ2H/ δ18O isotopes	Stable δ2H/ δ18O Isotopes Provide Inductions of Organic Fertilizer Application Control Grapevine (Cabernet Sauvignon) Water Utilization Strategy
В
Виноградарство Синьцзяна	Changes in the Production Layout of Grapes in Xinjiang and Its Influencing Factors
П
Пространственная концентрация	Changes in the Production Layout of Grapes in Xinjiang and Its Influencing Factors
Пространственная модель Дурбина	Changes in the Production Layout of Grapes in Xinjiang and Its Influencing Factors
Пространственное размещение производства	Changes in the Production Layout of Grapes in Xinjiang and Its Influencing Factors
Ф
Факторы влияния	Changes in the Production Layout of Grapes in Xinjiang and Its Influencing Factors
‘
‘Beiguohong’ grape	Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality
•
• Climate Change	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Cross-border Trade	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Dealcoholized Products	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Environmental Sustainability	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Free Movement	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Global Wine Market	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Integrated Governance	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• International Competitiveness	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Low-alcohol Products	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Regulatory Adaptation	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Regulatory Convergence	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Regulatory Resilience	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Sustainability	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Tradition and Innovation	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Viticulture	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Wine Law	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
• Wine Supply Chain	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
价
价格争议；	From Local Customs to Modern Governance: A Legal Path to Resolving Vineyard Land Lease Renewal Price Disputes in Ningxia, China
全
全球价值链；	Upholding Integrity and Pursuing Innovation: Deconstructing Legal Risks and Reshaping Economic Paradigms of the OEM Model amidst Global Value Chain Restructuring – An Integrated Analysis from Economic, Legal, and Financial Perspectives
可
可持续发展	From Local Customs to Modern Governance: A Legal Path to Resolving Vineyard Land Lease Renewal Price Disputes in Ningxia, China
土
土地续租；	From Local Customs to Modern Governance: A Legal Path to Resolving Vineyard Land Lease Renewal Price Disputes in Ningxia, China
惩
惩罚性赔偿；	Upholding Integrity and Pursuing Innovation: Deconstructing Legal Risks and Reshaping Economic Paradigms of the OEM Model amidst Global Value Chain Restructuring – An Integrated Analysis from Economic, Legal, and Financial Perspectives
有
有机覆盖	Effect of Organic Mulch on Grape Berry Quality and the Microorganisms on Their Skins
果
果实品质	Effect of Organic Mulch on Grape Berry Quality and the Microorganisms on Their Skins
民
民法典第10条；	From Local Customs to Modern Governance: A Legal Path to Resolving Vineyard Land Lease Renewal Price Disputes in Ningxia, China
法
法人人格否认；	Upholding Integrity and Pursuing Innovation: Deconstructing Legal Risks and Reshaping Economic Paradigms of the OEM Model amidst Global Value Chain Restructuring – An Integrated Analysis from Economic, Legal, and Financial Perspectives
法社会学	Upholding Integrity and Pursuing Innovation: Deconstructing Legal Risks and Reshaping Economic Paradigms of the OEM Model amidst Global Value Chain Restructuring – An Integrated Analysis from Economic, Legal, and Financial Perspectives
法经济学；	Upholding Integrity and Pursuing Innovation: Deconstructing Legal Risks and Reshaping Economic Paradigms of the OEM Model amidst Global Value Chain Restructuring – An Integrated Analysis from Economic, Legal, and Financial Perspectives
知
知识产权；	Upholding Integrity and Pursuing Innovation: Deconstructing Legal Risks and Reshaping Economic Paradigms of the OEM Model amidst Global Value Chain Restructuring – An Integrated Analysis from Economic, Legal, and Financial Perspectives
葡
葡萄园	Effect of Organic Mulch on Grape Berry Quality and the Microorganisms on Their Skins
葡萄园；	From Local Customs to Modern Governance: A Legal Path to Resolving Vineyard Land Lease Renewal Price Disputes in Ningxia, China
行
行业惯例；	From Local Customs to Modern Governance: A Legal Path to Resolving Vineyard Land Lease Renewal Price Disputes in Ningxia, China
表
表皮微生物	Effect of Organic Mulch on Grape Berry Quality and the Microorganisms on Their Skins
要
要素市场化配置；	From Local Customs to Modern Governance: A Legal Path to Resolving Vineyard Land Lease Renewal Price Disputes in Ningxia, China